Belecan Stir Fried Noodles
Belecan Stir Fried Noodles
There’s a little bit of everything in these Indonesian stir fried noodles. Jumbo shrimp, fish balls, pork liver, water spinach, eggs, and tomatoes are stir fried with Chinese egg noodles in a sweet/spicy/umami flavored sauce made from belecan shrimp paste, chili paste, kecap manis, and soy sauce. You can simply just use shrimp with the noodles if you aren’t “adventurous” enough to add fish balls and pork liver. But I think they’re an important part of the flavor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 1 tbsp belecan shrimp paste
- 3 tbsp chili paste
- 6 jumbo shrimp peeled and deveined
- 1/4 lb pork liver cubed
- 5 fill balls sliced
- 1/2 lb water spinach or regular spinach
- 1 tomato sliced
- 2 large eggs
- 2 tbsp kecap manis
- 2 tbsp light soy sauce
- 1/4 cup hot water
- 12 oz Chinese egg noodles prepared according to package directions
- 1 cup bean sprouts
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the garlic for 30 seconds.
- Add in the chili paste and belecan. Cook for 3 minutes.
- Add in the shrimp, fish balls, and pork liver. Cook for 30 seconds.
- Add in the spinach and tomatoes. Cook for a couple of minutes until the spinach starts to wilt.
- Push everything to one side of the pan. Crack in the eggs and let set for 30 seconds. Fold the protein and vegetables over the eggs and break up.
- Stir in the soy sauce, kecap manis, and water. Toss in the noodles. Cook for 1 minute.
- Turn off the heat. Toss in the bean sprouts.
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