An Indonesian friend told me that locals use noodles of various thicknesses for mie goreng. I thought, “If I can use yakisoba noodles instead of buying special mie goreng noodles, it’ll be so much easier!” So I tried it—and it worked beautifully. I also tried using noodles for tsukemen, and it turned out delicious.
- Anyone who wants to try garlic-flavored yakisoba with a twist
- Those with leftover noodles wondering what to do with them
- Anyone who wants a quick 15-minute lunch
- People interested in Indonesian cuisine
Ingredients
| Yakisoba noodles | 2 servings |
| Garlic | 2 cloves |
| Chili | 1 |
| Frozen shrimp | 10 pieces |
| Lettuce | 3 leaves |
| Sesame oil | 1 tbsp |
| Eggs | 2 (for fried eggs) |
| 【Sauce:】 | |
| Fish sauce (nam pla) | 1 tsp |
| Oyster sauce | 1 tsp |
| Soy sauce | 1 tsp |
| Ketchup | 2 tsp |
| Sugar | a pinch (optional, for taste adjustment) |
| Sriracha sauce – optional | (for spicier flavor while eating) |
How to Make
1⃣ Preparation
Mince the garlic, slice the chili, and tear the lettuce into pieces.
Thaw the frozen shrimp in salted water for about 30 minutes.
2⃣ Stir-fry
Heat sesame oil in a frying pan and sauté garlic and chili until fragrant (be careful not to burn).
Add shrimp and cook until they turn pink.
3⃣ Add noodles and lettuce
Add the yakisoba noodles and lettuce. If the noodles and lettuce are well-oiled, they’ll separate easily, so no water is needed.
4⃣ Add sauce
Pour in all the sauce ingredients. Stir well to coat the shrimp and noodles evenly.
5⃣ Fry the eggs
Heat sesame oil in another pan and fry the eggs. Place them on top of the mie goreng.
I also added sriracha sauce while eating for a little extra kick. Sriracha is versatile and goes well with many dishes!
If it looks delicious to you, share it on Twitter/X! I’d be even happier if you tag me in your photos of your homemade version!
