Mee Goreng Tauceo Stir Fried Noodles with Shrimp and Greens
Experience the bold, savory flavors of Southeast Asia with this Mee Goreng Tauceo Stir-Fried Noodles recipe, a vibrant combination of tender yellow egg noodles, succulent shrimp, and crisp greens like kailan or choy sum. Infused with the rich umami of tauceo (fermented soybean paste) and a medley of soy-based sauces, this dish delivers an irresistible balance of sweet, salty, and tangy notes. A touch of heat from optional red chili and a zesty squeeze of lime elevate the flavor profile, while scrambled eggs add a satisfying texture. Perfectly balanced and ready in just 30 minutes, this one-pan meal is topped off with crispy fried shallots for an extra layer of crunch. A quick and easy dinner that will transport your taste buds straight to the streets of Malaysia!
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Recipe Information
Ingredients
- 400 g Yellow egg noodles
- 250 g Medium shrimp, peeled and deveined
- 200 g Kailan (Chinese broccoli) or choy sum, chopped
- 3 pieces Shallots, thinly sliced
- 3 cloves Garlic, minced
- 1 piece Red chili, sliced (optional)
- 2 tbsp Tauceo (fermented soybean paste)
- 2 tbsp Soy sauce
- 1 tbsp Sweet soy sauce (kecap manis)
- 1 tbsp Oyster sauce
- 3 tbsp Water
- 2 tbsp Cooking oil
- 2 pieces Eggs
- 1 piece Lime, halved
- 2 tbsp Fried shallots (optional, for garnish)
Instructions
Cook the yellow egg noodles according to the package instructions. Drain and set aside. Toss lightly with a bit of oil to prevent sticking.
In a small bowl, mix together tauceo, soy sauce, sweet soy sauce, oyster sauce, and water. Stir until well combined and set aside.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until cooked. Remove the eggs from the wok and set aside.
Add the remaining 1 tablespoon of oil to the wok and heat. Sauté the sliced shallots, minced garlic, and red chili (if using) until fragrant, about 2 minutes.
Add the shrimp to the wok and stir-fry until they turn pink and are cooked through, about 3 minutes.
Add the chopped kailan or choy sum and stir-fry for another 2-3 minutes until the greens are tender but still crisp.
Push the shrimp and vegetables to one side of the wok. Add the cooked noodles to the empty side, then pour the prepared tauceo sauce over the noodles. Toss everything together to coat evenly.
Return the scrambled eggs to the wok and toss gently with the noodles and vegetables.
Cook for an additional minute, then remove from heat. Squeeze lime juice over the dish and toss lightly.
Transfer the mee goreng to a serving plate. Garnish with fried shallots if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 4173 mg | 181% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 17.3 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 415 mg | 32% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1952 mg | 42% | |
*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.
