Entree: Brunei – Central Culinary Region – Mee Goreng (Spicy stir-fried noodles with egg, vegetables, and a savory-sweet soy-based sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 10 oz (280 g) fresh yellow egg noodles, drained
- 8 oz (225 g) raw shrimp, peeled and deveined
- 6 oz (170 g) firm tofu, diced
- 2 large eggs, lightly beaten (approx. 3 1/2 oz (100 g))
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 small red onion, thinly sliced (approx. 2 1/2 oz (70 g))
- 1 cup (100 g) shredded cabbage
- 1/2 cup (50 g) bean sprouts
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) sambal oelek or other chili paste
- 1 tsp (5 g) toasted shrimp paste (belacan), finely ground (optional)
- 1 tbsp (12 g) granulated sugar
- 2 scallions, sliced (approx. 11/16 oz (20 g))
- Lime wedges for serving

Show original ingredient measurements

- 10 oz (280 g) fresh yellow egg noodles, drained
- 8 oz (225 g) raw shrimp, peeled and deveined
- 6 oz (170 g) firm tofu, diced
- 2 large eggs, lightly beaten (approx. 100 g)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced (approx. 6 g)
- 1 small red onion, thinly sliced (approx. 70 g)
- 1 cup (100 g) shredded cabbage
- 1/2 cup (50 g) bean sprouts
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) sambal oelek or other chili paste
- 1 tsp (5 g) toasted shrimp paste (belacan), finely ground (optional)
- 1 tbsp (12 g) granulated sugar
- 2 scallions, sliced (approx. 20 g)
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 1 tbsp (15 ml) vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook until just pink, about 1–2 minutes per side; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the wok. Sauté garlic and sliced onion until soft and fragrant, about 2 minutes.
3. Add diced tofu and cook until edges are golden, about 3 minutes.
4. Push tofu and vegetables to one side, pour in beaten eggs and scramble briefly until just set, then mix with the tofu and vegetables.
5. Add drained noodles, shredded cabbage, and bean sprouts to the wok. Toss to combine and heat through.
6. Stir together kecap manis, light soy sauce, sambal, shrimp paste (if using), and sugar; pour over the noodles and toss vigorously until evenly coated and heated, 1–2 minutes.
7. Return cooked shrimp to the wok and toss once more. Adjust seasoning with extra soy or sambal if needed.
8. Serve hot, garnished with sliced scallions and lime wedges.

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook until just pink, about 1–2 minutes per side; remove and set aside.
2. Add remaining 1 tbsp oil to the wok. Sauté garlic and sliced onion until soft and fragrant, about 2 minutes.
3. Add diced tofu and cook until edges are golden, about 3 minutes.
4. Push tofu and vegetables to one side, pour in beaten eggs and scramble briefly until just set, then mix with the tofu and vegetables.
5. Add drained noodles, shredded cabbage, and bean sprouts to the wok. Toss to combine and heat through.
6. Stir together kecap manis, light soy sauce, sambal, shrimp paste (if using), and sugar; pour over the noodles and toss vigorously until evenly coated and heated, 1–2 minutes.
7. Return cooked shrimp to the wok and toss once more. Adjust seasoning with extra soy or sambal if needed.
8. Serve hot, garnished with sliced scallions and lime wedges.