Entree: Brunei – Mee Goreng (Stir-fried yellow noodles with eggs, vegetables, and savory-sweet soy seasoning)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Total 28 min

Ingredients

- 8 oz (225 g) fresh yellow egg noodles
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) shrimp, peeled and deveined
- 2 large eggs, approx. 100 g total
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tomato ketchup
- 1 tsp (5 ml) fish sauce
- 1 tsp (5 ml) sambal oelek or other chili paste (adjust to taste)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, minced
- 1 cup (70 g) green cabbage, thinly shredded
- 1 cup (100 g) bean sprouts
- 3 scallions (green onions), sliced on the diagonal
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 2 tbsp (30 ml) soy oil or additional vegetable oil for stir-frying
- 2 tbsp (30 g) fried shallots or crispy shallot garnish
- Fresh cilantro or parsley for garnish (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Bring a pot of salted water to a boil. Blanch the egg noodles 30–60 seconds until just pliable, drain, toss with 1 tsp oil to prevent sticking, and set aside.
2. Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add the shrimp and sear 1–2 minutes per side until just cooked; remove shrimp and set aside.
3. Reduce heat to medium-high, add 2 tbsp oil if needed, then add sliced onion, garlic, and ginger. Stir-fry 2–3 minutes until fragrant and the onion begins to soften.
4. Push aromatics to one side of the wok and crack the eggs into the cleared space. Scramble briefly until softly set, then mix with the onion mixture.
5. Add shredded cabbage and bean sprouts; stir-fry 1–2 minutes until the cabbage softens but retains some crunch.
6. Return the cooked shrimp and blanched noodles to the wok. Pour in soy sauce, kecap manis, ketchup, fish sauce, and sambal. Toss vigorously to combine and heat through, adjusting seasoning with salt and pepper.
7. Stir in lime juice and sliced scallions. Taste and adjust sweetness, salt, or heat as desired.
8. Serve hot topped with fried shallots and cilantro, with lime wedges on the side.