Mie Celor (Indonesian Stir-Fried Noodles)
A vibrant Indonesian street-food noodle dish with shrimp and chicken tossed in a savory soy-based sauce with crispy edges. Ready in 20 minutes with just one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz egg noodles (fresh or dried)
- ¼ lb shrimp, peeled and deveined
- ¼ lb boneless chicken breast or thigh, thinly sliced
- 3 clove garlic cloves, minced
- 3 tablespoon soy sauce
- 2 tablespoon olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Bring a large pot of water to a boil over high heat, then add the noodles and cook for 4 minutes, stirring once halfway through, until they are soft but still have a slight firmness when you bite one.
- 2
Drain the noodles in a colander and set them aside; do not rinse them, as the starch helps them crisp up later.
- 3
Pat the shrimp and chicken slices dry with paper towels, pressing gently so they are as dry as possible—this helps them brown instead of steam.
- 4
Pour 2 tablespoons of olive oil into a 12-inch skillet over medium-high heat and wait until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 5
Add the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly of garlic and the garlic turns light golden, so it does not burn.
- 6
Add the shrimp and chicken to the skillet and spread them in a single layer across the bottom; leave them undisturbed for 3 minutes until the bottom is light golden and releases easily when you slide a spoon underneath.
- 7
Stir and cook for another 2 minutes until the shrimp curl into a C-shape and the chicken shows no pink on the inside when you cut a thick piece.
- 8
Add the cooked noodles to the skillet, then pour in 3 tablespoons of soy sauce and stir constantly, breaking up any clumps, for 2 minutes until the noodles are coated and some edges turn golden brown and crispy.
- 9
Taste the noodles and sprinkle salt and pepper as needed, then divide between two bowls and serve immediately while the noodles are still hot and have crispy edges.
Tools you’ll need
- large pot
- colander
- paper towels
- 12-inch skillet
- wooden spoon or spatula
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