Spicy Indonesian Noodles with Chicken & Shrimp
50 minutes
736 reads
About Spicy Indonesian Noodles with Chicken & Shrimp
Get ready for a flavor explosion with this Spicy Indonesian Noodles with Chicken and Shrimp recipe! This dish, inspired by Indonesian and Chinese culinary traditions, is a symphony of textures and tastes that will tantalize your taste buds.Tender chicken and succulent shrimp mingle with vibrant vegetables and a fiery, flavorful sauce. Each bite offers a delightful balance of savory, spicy, and satisfying.Quick and easy to make, this recipe is perfect for a busy weeknight dinner or a relaxed weekend feast. Prepare to be amazed!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Noodles
- 280 gm Egg Noodles
Proteins
- 350 gm Boneless, Chicken Breasts cut into bite-sized pieces, skinless
- 100 gm Shrimp and raw, deveined, peeled
Vegetables & Aromatics
Sauce & Seasoning
- 2 tbsp Refined Oil or vegetable oil
- 1 tbsp Soy Sauce light
- 1 tbsp Chicken Or Vegetable Stock
- ¾ tsp Sugar
- ½ tsp Salt or to taste
- ¼ tsp Pepper black, freshly ground
Garnish
- ¼ cup Coriander chopped, fresh
Instructions
- Cook the egg noodles according to package directions until al dente. Drain well and toss with a little oil to prevent sticking. Set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through. This sears the chicken, locking in its juices.
- Add the white parts of the scallions, diced red onion, and minced garlic to the wok. Sauté for 2-3 minutes until fragrant and softened.
- Add the bok choy, green chili, crushed red pepper flakes, and minced ginger. Stir-fry for another 2-3 minutes until the bok choy starts to wilt.
- Add the shrimp and stir-fry for 2-3 minutes until pink and opaque, indicating they are cooked through.
- Pour in the light soy sauce, chicken or vegetable stock, and sugar. Stir well to combine and coat the ingredients evenly.
- Add the cooked noodles to the wok and toss gently to combine with the sauce and other ingredients. Heat through, ensuring the noodles are well coated.
- Season with salt and pepper to taste. Garnish with the green parts of the scallions and fresh cilantro. Serve immediately and enjoy!
Recipe Notes
Good To Know
- You can substitute fresh spinach leaves for pak choi.
- This dish is spicy! Reduce the amount of chili flakes if needed.
- For a deeper flavor, briefly marinate the chicken and shrimp in a mixture of soy sauce, a dash of sesame oil, and a pinch of sugar for 15–20 minutes before cooking.
- If you like a smokier aroma, consider stir-frying the noodles in a very hot wok to achieve slight charring.
- Swap the pak choi for other Asian greens like choy sum or gai lan.
Expert Tips
- For a vegetarian version, omit the chicken and shrimp and add more vegetables like mushrooms, bell peppers, or tofu.
- If you don't have fresh noodles, dried noodles work well too. Just be sure to cook them according to package directions.
- A squeeze of fresh lime juice just before serving adds a bright, citrusy note that complements the savory flavors.
Storage Instructions
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- Reheat in a pan with a splash of water or broth to prevent the noodles from drying out.
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Recipe Nutrition
Calories: 257kcalCarbohydrates: 8gProtein: 1gFat: 25gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gFiber: 1gSugar: 5g
Donna George
Articles: 29
7 Comments
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Such a delicious dish! Thank you.
Absolutely fantastic! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
Such a scrumptious dish! Thank you.
Same question…is there a veg version of this recipe.Would live to try!
Looks delicious. Is there a veggie version of this?
This looks fantastic! Appreciate the share.