Mie Goreng
Equipment
- Chopping board
- Chopping knife
- Spoon
- Mixing bowl
- Frying pan
- Wooden spoon
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
For the sauce
- 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
Instructions
- 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.
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.
Nutrition
Calories: 310kcal
Tried this recipe?Let us know how it was!