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Mee bakar (egg and shrimp noodles): recipe illustration
Pasta & rice

Mee bakar (egg and shrimp noodles)

Yellow noodles stir-fried with shrimp, scrambled eggs and a spicy sauce, with a soft texture and slight caramelization. A simple, very aromatic dish eaten late in the day.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

570 kcal per serving

Protein
32.9 g
Carbohydrates
75.2 g
of which sugars
6.6 g
Fat
13.7 g
of which saturated fat
2.5 g
Fiber
5.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the noodles in boiling water for 2 minutes, then drain them well.
  2. Thinly slice the onion and garlic, cut the spring onion into short lengths.
  3. Heat the oil in a wok over high heat, fry the onion and garlic for 2 minutes, then add the shrimp and cook until pink, about 2 minutes.
  4. Crack the eggs into the wok, scramble them quickly in the center, then mix with the shrimp.
  5. Add the noodles, spicy sauce, soy sauce and ketchup, then stir-fry for 4 minutes over high heat until the noodles lightly caramelize.
  6. Adjust the seasoning with salt and pepper.
  7. Add the spring onion, stir-fry for 30 seconds and serve right away with a lime wedge.

Variations and tips

Version without shrimp. Replace the shrimp with sliced chicken, cooked separately before adding the eggs.

For a milder version. Halve the spicy sauce and add a spoonful of sugar.

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Original Ecomely recipe.