Entree: Christmas Island – Mee Goreng (Stir-fried spicy yellow noodles with vegetables, egg, and savory-sweet soy-chili sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 14 oz (400 g) fresh yellow egg noodles (or dried; cook per package instructions)
- 12 large shrimp, approx. 12 oz (340 g) peeled and deveined
- 8 oz (225 g) firm tofu, cubed
- 2 large eggs, approx. 100 g
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced
- 2 small shallots, thinly sliced
- 1 red chili, thinly sliced (optional for heat)
- 1 cup (60 g) shredded cabbage
- 1 cup (120 g) bean sprouts, rinsed
- 1 medium tomato, cut into wedges
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1–2 tbsp (15–30 ml) sambal oelek or other chili paste, to taste
- 1 tbsp (15 ml) lime juice
- 3 stalks green onions, sliced (white and green separated)
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 g) fried shallots for garnish (optional)
- Lime wedges, for serving

Instructions

1. Prepare noodles according to package directions if using dried; drain and toss with a little oil to prevent sticking. Set aside.
2. Heat 1 tbsp (15 ml) oil in a large wok or skillet over medium-high heat. Add tofu cubes and fry until golden on all sides, about 4–5 minutes. Remove and set aside.
3. Add remaining 2 tbsp (30 ml) oil to the wok. Sauté shallots and garlic until fragrant and lightly golden, about 1–2 minutes. Add sliced chili and the white parts of the green onions; cook 30 seconds.
4. Add shrimp and cook until just turning pink, about 2 minutes. Push ingredients to one side of the wok.
5. Crack the eggs into the empty side, scramble lightly until just set, then mix with the shrimp and aromatics.
6. Add the noodles, fried tofu, cabbage, bean sprouts, and tomato. Toss to combine and heat through.
7. Pour in kecap manis, light soy sauce, and sambal oelek. Toss vigorously until noodles are evenly coated. Adjust seasoning with salt, pepper, and lime juice.
8. Stir in the green parts of the green onions. Serve immediately garnished with fried shallots and lime wedges.