Indonesian Noodles
Discover the vibrant flavors of Indonesian Noodles, a quick and satisfying stir-fry that's bursting with savory-sweet goodness! This recipe combines tender egg noodles with juicy slices of chicken, plump shrimp, and crisp julienned vegetables like carrot and cabbage, all wok-tossed in an irresistible blend of soy sauce, sweet soy sauce (Kecap Manis), and oyster sauce. With aromatic garlic, scrambled eggs, and a touch of optional spicy red chili, this dish delivers a harmonious medley of textures and bold Southeast Asian flavors in just 35 minutes. Perfect for busy weeknights or when you're craving takeout-style comfort at home, serve these noodles with a squeeze of lime for a tangy finish. A must-try for lovers of easy and authentic Indonesian cuisine!
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Recipe Information
Ingredients
- 400 grams egg noodles
- 250 grams chicken breast (thinly sliced)
- 150 grams shrimp (peeled and deveined)
- 1 medium carrot (julienned)
- 200 grams cabbage (shredded)
- 2 stalks green onions (sliced)
- 4 cloves garlic (minced)
- 3 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (Kecap Manis)
- 2 tablespoons oyster sauce
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 small red chili (optional, sliced)
- 1 whole lime (optional, for serving)
Instructions
Bring a large pot of water to a boil. Cook the egg noodles according to the package instructions, usually about 2-3 minutes. Drain, rinse under cold water, and set aside.
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and shrimp, cooking for 3-4 minutes, or until fully cooked. Remove from the wok and set aside.
In the same wok, heat the remaining 1 tablespoon of vegetable oil. Add minced garlic, stirring for 30 seconds until fragrant.
Push the garlic to the side, and crack the eggs into the center of the wok. Scramble the eggs until cooked through, then mix them with the garlic.
Add the carrot, cabbage, and green onions to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Return the cooked chicken and shrimp to the wok. Add the cooked noodles and toss to combine.
Pour in the soy sauce, sweet soy sauce, and oyster sauce. Stir until evenly coated and heated through, about 2-3 minutes.
Taste and adjust the seasoning if needed, adding more soy sauce or sweet soy sauce for flavor.
Optional: Garnish with sliced red chili and a squeeze of lime before serving.
Serve hot and enjoy your delicious Indonesian noodles!
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 4023 mg | 175% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 29.7 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 406 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
