Mee goreng (literally, “fried noodles”) is savory, slightly sweet Indonesian dish in which the noodles retain a satisfying chew that contrasts the crunch of stir-fried vegetables. Many noodle dishes are soggy with sauce, but in this dish they absorb the flavorings and remain pleasantly dry. Use fresh yellow-hued Asian noodles with the shape and thickness of spaghetti. They may be labeled “pancit,” a Filipino term; “oil noodles” work well, too. The easiest-to-find option may be fresh yakisoba noodles sold in the refrigerated section of the grocery store, usually near the tofu. But these noodles are thinner and offer less chew. If using yakisoba, simply discard the enclosed seasoning packets and decrease the water in the sauce mixture to ¼ cup. For a more robust meal, add 12 ounces seasoned and seared shrimp at the end.