Entree: Cocos (Keeling) Islands – Mee Goreng (Stir-fried seasoned egg noodles with vegetables, protein, and a sweet-savory spicy sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 10 oz (285 g) fresh egg noodles or yellow wheat noodles
- 12 large shrimp, peeled and deveined, approx. 8 oz (225 g)
- 8 oz (225 g) firm tofu, drained and cut into 3/4-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced (about 3 oz / 85 g)
- 1 cup (70 g) shredded cabbage
- 1 medium carrot, julienned, about 3 oz (85 g)
- 2 scallions, sliced (white and green parts separated)
- 2 eggs, lightly beaten
Sauce:
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) tomato ketchup
- 1 tbsp (15 ml) oyster sauce
- 1-2 tsp (5-10 g) sambal oelek or chili paste, to taste
- 1 tsp (5 ml) lime juice
- 1 tsp (4 g) granulated sugar
To serve:
- 1/4 cup (30 g) chopped cilantro or parsley
- Lime wedges
- Fried shallots (optional)

Instructions

1. Prepare noodles according to package instructions for separate strands (brief boil if dried), drain, and toss with a little oil to prevent sticking.
2. Whisk together kecap manis, soy sauce, ketchup, oyster sauce, sambal, lime juice, and sugar in a small bowl and set aside.
3. Heat 1 tbsp (15 ml) oil in a large wok or skillet over high heat. Add tofu and stir-fry until golden on all sides, about 3-4 minutes. Remove and set aside.
4. Add remaining 1 tbsp (15 ml) oil to the wok. Add garlic and onion and stir-fry 1 minute until aromatic.
5. Add shrimp and cook until they begin to turn pink, about 1-2 minutes. Push mixture to the side, pour beaten eggs into the cleared space, scramble briefly, then combine with the shrimp.
6. Add cabbage, carrot, and white parts of scallions; stir-fry 1-2 minutes until vegetables begin to soften but remain crisp.
7. Add cooked noodles, tofu, and prepared sauce. Toss vigorously to combine and heat through, 2-3 minutes, ensuring sauce coats noodles evenly.
8. Stir in green parts of scallions, adjust seasoning with extra kecap manis or sambal if needed.
9. Serve hot garnished with cilantro, fried shallots if using, and lime wedges.