Made with AI
Mee Rebus
Ingredients
- yellow noodles400 g
- shrimp200 g
- tofu200 g
- boiled eggs2 pieces
- bean sprouts100 g
- fried shallots2 tablespoons
- chopped green onions2 tablespoons
- sambal oelek1 tablespoon
- soy sauce1 tablespoon
- lime juice1 tablespoon
- chicken broth2 cups
- cornstarch1 tablespoon
- curry powder1 tablespoon
- sugar1 tablespoon
- vegetable oil1 tablespoon
Instructions
- 1
Cook the yellow noodles according to the package instructions. Drain and set aside.
- 2
In a large pan, heat the vegetable oil over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
- 3
In the same pan, add the tofu and cook until golden brown on all sides. Remove and set aside.
- 4
In a pot, bring the chicken broth to a boil. Add the curry powder, sugar, soy sauce, and sambal oelek. Stir well to combine.
- 5
In a small bowl, mix the cornstarch with a little water to make a slurry. Add this to the boiling broth and stir until the broth thickens.
- 6
Add the cooked shrimp and tofu to the broth. Simmer for 2-3 minutes.
- 7
To serve, place the cooked noodles in bowls. Pour the hot broth with shrimp and tofu over the noodles.
- 8
Top each bowl with bean sprouts, boiled egg halves, fried shallots, and chopped green onions.
- 9
Drizzle with lime juice and serve immediately.
