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Cover - Mie Goreng

Mie Goreng

25 mins
310 cals per serving
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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.

Ingredients

vegetable oil
vegetable oil
garlic
garlic
spring onions
spring onions
firm tofu
firm tofu
king prawns
king prawns
bok choy
bok choy
fresh egg noodles
fresh egg noodles
green beans
green beans
beansprouts
beansprouts
red chilli
red chilli
lime
lime
kecap manis
kecap manis
dark soy sauce
dark soy sauce
ketchup
ketchup
fish sauce
fish sauce
chilli flakes
chilli flakes

Equipment

Chopping board
Chopping board
Chopping knife
Chopping knife
Spoon
Spoon
Mixing bowl
Mixing bowl
Frying pan
Frying pan
Wooden spoon
Wooden spoon

Method

1

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.

2

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

3

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.

4

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

5

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.

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