Indonesian-Style Stir-Fried Shrimp Noodles
with Fried Eggs and Crispy Shallots
This plate of stir-fried noodles is inspired by the popular Indonesian dish 'mie goreng.' A sweet-and-savoury sauce coats fresh chow mein noodles and vibrant veggies. Finishing touches of crispy shallots and a fried egg ensure every bite is oh-so-satisfying!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chow Mein Noodles
Sweet Bell Pepper
Shanghai Bok Choy
Coleslaw Cabbage Mix
(Contains Sulphites, Wheat)
Vegetarian Oyster Sauce
(Contains Soy, Sulphites, Wheat)
Sweet Chili Sauce
Not included in your delivery
Before starting, wash and dry all produce. Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, core, then cut pepper into 1/4-inch slices.Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onions.
Combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate.
Reheat the same pan over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and coleslaw cabbage mix. Cook, stirring occasionally, until starting to soften, 3-4 min. Add bok choy and sauce from the small bowl. Cook, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly, 2-3 min. Remove the pan from heat.
Meanwhile, heat a medium non-stick pan over medium heat.When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook eggs in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Season with salt and pepper.Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.Drain noodles, then rinse under warm water.Return noodles to the same pot, off heat. Add 1/2 tbsp oil (dbl for 4 ppl), then gently toss to coat.Using a pair of scissors, make a few cuts in the pot to cut up noodles. Add veggies and sauce to the pot with noodles, then toss to coat.
Divide stir-fried noodles and shrimp between bowls. Top with fried eggs.Sprinkle green onions and crispy shallots over top.