Prawn and chicken fried noodles (Mie goreng udang) from Coconut & Sambal: Recipes from My Indonesian Kitchen (page 132) by Lara Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peanut and kaffir lime kerupuk (Rempeyek); Fermented shrimp sambal terasi (Sambal terasi Kupang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eclairea on April 15, 2026

    Took liberties with this recipe based on what I had in the fridge/freezer, and combined methods and ingredients with one from NYT Cooking adapted by Mia Leimkuhler. It was great (added gai lan, cabbage, no mangetout, sadly no lime which it definitely needed!) but I do want to try this one as written soon.

  • IdleExpatter on March 16, 2026

    I thought this was really tasty! And, apart from possibly the kecap manis (which you've almost certainly obtained anyway shortly after buying this book), it's all pantry staples. Came together quickly and I can honestly say that I don't think I've EVER made a recipe that ended up looking this much like the reference photo!

  • bernalgirl on April 29, 2022

    I followed the recipe except for swapping blanched green bean pieces for bean sprouts due to availability and family preference. This recipe is solidly good but did not strike any of us as great. It was a bit bland in seasoning and most of us adjusted at the table. In my teen’s words, “you make way better Asian noodle dishes. Next time just add prawns to those”.

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