Mi Goreng Recipe from Scratch with Shrimp - Better than Indomie Noodles!

Welcome to another episode of the Park's Kitchen. Do you like Mi Goreng? I mean the Indomie instant noodle version? If you do, you're going to love this video because we're cooking Mi Goreng from scratch today with shrimp and it's so good it's going to knock your socks off. The recipe is so easy and quick and by the time you're done watching this short video, your life may already be changed. For the ingredients, you're going to need some fresh egg noodles and also kecap manis which is the Indonesian sweet sauce which is very important, dark soy sauce, oyster sauce, some sesame oil, sambal oelek, and ketchup. And that's it for the sauce. And shrimp for the protein today. Need some cabbage, shallots, garlic cloves, Thai chili peppers, and garnish such as green onion and cucumbers. We're going to go ahead and chop all the vegetables before we start cooking because when it's go time, it's a go time. You won't have time to chop things when things are burning in your wok. Cabbage and shallots provide a nice crunchy element to your noodle dish. We also need some chopped up garlic for the aromatics. If you like the hot and spicy Indomie noodle, don't skip that Thai chili peppers. I'm also adding a red jalapeno for decorations. For garnish, I'm using green onions and cucumber but some mung bean sprouts would be very nice too. Now that everything's ready, put them all aside and we're going to heat up the wok. Add two tablespoons of vegetable oil and wait 30 seconds until it gets warm. Now add the shrimp. This is about half a pound. Go ahead and cook them until the outside is nicely caramelized. We're cooking the shrimp first and then remove them from the heat to add them back later in the process so we can prevent overcooking them. Rubbery shrimp is not anyone's favorite. Remove the shrimp from the wok but don't pour that oil out. We're using that shrimp infused oil to cook the vegetables and noodles and it's going to be delish. Now we're going to throw in the chopped garlic and add the shallots. Quickly mix around and then we're going to add the cabbage. Now we're going to really stir this around for about three minutes in medium high heat until they become translucent. Really feel free to toss them around in your wok. Now we're going to add our fresh egg noodles. I'm using Miki noodles which is a Filipino egg noodles. From time to time I use dry egg noodles but they're not as good as fresh. You can also use fresh ramen noodles or yakisoba noodles which isn't really egg noodles even though it's yellow. Only if you can find fresh egg noodles. Overall I think fresh over dry is a good policy for the noodles here. Now turn the heat down a little bit between low and medium while we add all the sauces. Now add two tablespoons of Kekup Mayonnaise Sweet Soy. This sauce is packed with savory and caramel like flavors. Now add two tablespoons of dark soy sauce. Dark soy sauce not only adds the saltiness but really adds the dark color to the noodles. Two tablespoons of ketchup for the added tangy flavors. Any kind of normal or regular ketchup will be just fine. Stir around the noodles for a bit. And remember we're still cooking so we gotta constantly stir the noodles around so it doesn't burn or cook unevenly. Now let's add one tablespoon of oyster sauce. Add one tablespoon of sesame oil. Add one tablespoon of sambal oelek hot sauce. All these sauces will be an absolute flavor and umami explosion in your mouth. Now we're gonna add the cooked shrimp back into the dish. Stir around the noodles in medium heat for about a minute or two. I find these fresh noodles to be more forgiving with overcooking than dry egg noodles. And they taste much better too. I'm adding about five to six chopped Thai chili peppers and one red jalapeno. Just because I love mine so spicy. But you do you and use your own discretion on this. Keep stirring around the noodles. But this might be a good time to taste one noodle to see if it's done. Mine certainly was so I'm turning mine off. Now let's plate the mee goreng. I'm adding some noodles first and then scoop all the vegetables like cabbage from the bottom. And then fish out some of the shrimp and place them around the dish. I gotta tell you this smells amazing. I can't wait to eat this. But then will that change my life? I'm pretty confident that it will. Because I'm literally salivating. Now it's time for garnish. I'm doing cucumber and green onions. But you know what else is good here? Some mung bean sprouts. My store was out of it unfortunately. But maybe next time. And you might also want to top it with a fried egg. Can't do it all today though. And I love adding the final touch with jalapeno peppers. I don't know why. Okay that's it. This is mee goreng from scratch with shrimp and all the good stuff. The instant noodle mee goreng does a great job for being only 50 cents. But this version is the best. The noodle is nice and chewy coated with all sorts of umami and savory flavors. This might just be your best weekday dinner idea. Heck I can even eat this thing first thing in the morning. And again sorry to eat in front of you like this. But that's the chef's privilege right? If you like this video please smash that like button. And let me know in the comment section what your favorite indomie noodle flavor is. Mine is definitely hot and spicy. And if you are new please subscribe to the channel.