Mie Goreng

Name: Mie Goreng
Total time: 25 min
Ingredients: 2 tbsp vegetable oil; 2 garlic (cloves, thinly sliced); 5 spring onion (thinly sliced); 225 g firm tofu (cut into 2cm (3⁄4in) pieces); 200 g king prawns (jumbo shrimp); 2 bok choy (quartered); 300 g fresh egg noodles; 100 g green beans (cut into short pieces); beansprouts (large handful); 1 red chilli (finely sliced, to serve); 1 lime (wedges, to serve); 2 tbsp kecap manis (replace with dark soy sauce); 2 tbsp dark soy sauce; 1 tbsp ketchup; 1 tbsp fish sauce; 1 tbsp chilli flakes

25 mins

310 cals per serving

Donal's Notes

This new dish is inspired from my time in Bali a couple of years ago! It’s super simple to put together, making it a great mid week asian inspired dinner.

Equipment

Chopping board

Chopping knife

Spoon

Mixing bowl

Frying pan

Wooden spoon

Method

Prepare the vegetables. Slice the garlic and the spring onions. Cut the bok choy into quarters. Top and tail the green beans and cut in half. Cut the tofu into cubes.

Blend all the ingredients for the sauce together and set aside.

Heat the oil in a wok or non-stick frying pan over a high heat.

Add the garlic, spring onions and tofu and cook until the tofu is starting to colour. Add the prawns and cook for 2-3 minutes until just pink all over.

Add the bok choy and beansprouts and stir-fry for a minute or two, then add the noodles and sauce.

Stir and toss together until the noodles are hot and everything is coated in the sticky sauce. Fold through the beansprouts, sprinkle with sliced red chilli. Serve straight away with lime wedges to squeeze over.