Jumping fish

Mie goreng with wakame seaweed and prawns

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  • persons
  • cooking time: 30
  • difficulty

Ingredients

  • 7-ounce 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
  • 5 1/2 -ounce 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

How to prepare

A delicious classic Asian dish, within this special edition… seaweed and prawns! Savoury meets sweet in this tasty mie goreng.

Preparation

  • 1 Cook the noodles according to the instructions on the package.
  • 2 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.
  • 3 Drain the noodles into a colander and rinse under cold running water.
  • 4 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.
  • 5 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.
  • 6 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.
  • 7 Serve the noodles with spring onion, coriander and lime wedges.