Dish: Mee Goreng (Panfried Noodles)
Cooking Time: 30 minutes
Best for: lunch / dinner
Roughly chopped the bok choy, celery, garlic, and candlenuts. Whisk the eggs. Peel and clean the shrimps. Follow the instructions on the packaging of your egg noodles (if any) to prepare it.
In a wok (or a large saute pan), heat up the cooking oil. Stir-fry the garlic and candlenut until they are golden and fragrant. Put in shrimp and stir-fry for 2 minutes.
Add eggs, stir well. Add chopped celery.
DO YOU KNOW THAT ...
Mee goreng is a flavorful and spicy noodle dish very popular in Indonesia, Malaysia, and Singapore. Sometimes written as 'mie' or 'mi' goreng, the dish can be found literally everywhere in Indonesia, from street hawkers, to hole-in-the-wall shops, to high-end restaurants. It is an Indonesian 1-dish meal favorite, commonly sold together with nasi goreng (fried rice). In Malaysia and Singapore, the dish is commonly sold in mamak stalls. Its origin can be traced back to Chinese chow mein and Japanese yakisoba. However, mee goreng differs from these Asian noodle dishes due to the heavy incorporation of dark (sweet) soy sauce and the use of shrimp (instead of pork). Every province in Indonesia (there are 34 of them) has a variation of this dish, some use goat meat or mutton, some use regional spices only available in that region, and so forth. The version listed here is known in Indonesia as Mie Goreng Jawa - to note its origin (the island of Java). This dish is the perfect cure to carb cravings, simple lunch/dinner, late-night eats, and it has been known to cure hangovers with its spicy, delicious kick!
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