A delicious classic Asian dish, with in this special edition… seaweed and prawns! Savoury meets sweet in this tasty mie goreng.
Cook the noodles according to the instructions on the package.
Beat the eggs with a fork. Heat some oil in a frying pan over medium heat and fry the eggs soft like an omelette. Chop into pieces and put aside.
Drain the noodles into a colander and rinse under cold running water.
Heat some oil in a wok and season the prawns with salt. Fry the prawns over medium heat for 1-2 minutes. Take them out of the pan and set aside.
Add some extra oil to the pan in which you just baked the prawns. Put the onion, garlic, chilli, carrot and leek in the pan and fry a few minutes. Then add the dried wakame and cook for another 2 minutes.
Put the cooked noodles through the vegetable mixture. Season with the ketjap and soy sauce. Then mix in the shrimp and finish it off with the egg.
Serve the noodles with spring onion, coriander and lime wedges.
- 200 g noodles
- 2 eggs
- 1 onion, chopped
- 2 garlic cloves, chopped
- ½ chili pepper, seeds out, chopped
- 1 small carrot, cleaned, chopped
- ½ leek, cleaned, sliced
- 150 g prawns
- 1½ tbsp dried wakame
- 1 tbsp ketjap manis
- 1 tbsp soy sauce
- ½ spring onion, sliced
- small bunch of coriander, leaves only, chopped
- ½ lime, in wedges
- salt and pepper