Mee Goreng (Southeast Asian Fried Noodles)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein)
- 1½cups sambal tumis (see recipe)
- 2tablespoons canola oil
- 1pound shrimp, peeled and deveined, tails intact
- 1cup cubed fried tofu puffs or firm tofu in ½ inch chunks
- 3small bok choy, ends trimmed, chopped
- Kosher salt, to taste
- 1½cups fresh bean sprouts
- 2tomatoes, cut into wedges
- Sweet soy sauce (kecap manis), to taste
- 2limes, cut into wedges (if available, calamansi are best)
- Dried shallots or fried onions, to taste
- Red Serrano or Fresno chiles, thinly sliced, for serving
Nutritional analysis per serving (6 servings)
503 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 66 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 35 grams protein; 958 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook noodles according to package instructions.
- Step 2
Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
- Step 3
Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
- Step 4
Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.
Private Notes
Comments
1 1/2 cups sambal? Not likely.
Step 4 says to remove lemongrass, but I don’t see it in the list of ingredients. Maybe I’m missing something?
Agree. Am only online to see if there is a correction. I'm thinking maybe 1 1/2 Tbsp.
If this is too spicy for you, add two cans (or more) of coconut milk.
Vegan/kosher/non-shellfish option that worked for us was hacho (red) miso paste for funk and salt and depth.
This was excellent. I started with about half of the sambal because it seemed like a lot but added more until it was just a bit less than what was called for, so I think the recipe is about right. The tofu and shrimp combination was good I doubled the amount of bok choy and will add more vegetables next time. Carrots and mushrooms would both be good.