Mee Goreng (Indonesian Fried Noodles)

AuthorElisa BookerDifficultyBeginner

Tasty noodle dish - useful for using up veg you have 'lying around'
If you have leftovers, it's great for lunch!

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 100g kale (roughly chopped and stalks removed)
 2 tbsp veg oil
 350 noodles (I used wholewheat)
 Handful cashew nuts
 2 tbsp sesame oil
 1 red onion, sliced
 350g quick cook veggies and/or tofu pieces (I used mushrooms, tenderstem broccoli, mini sweetcorn and tofu puffs but anything you have lying around / in season cut into bite-sized pieces)
 Stir-fry sauce (as below)
 handful fresh, chopped coriander
 2 spring onions, chopped
 lime wedges
 
Stir-fry Sauce
 2-4 large red chillies (to taste - check your chillies for heat and remove seeds if you want a milder sauce)
 4 garlic cloves (unpeeled)
 5cm piece ginger root (roughly chopped)
 3-4 tsp soft brown sugar (to taste)
 2 tbsp soy sauce
 1 tbsp sriracha

1

Make Stir-fry sauce:

2

Pre-heat oven to 220 degrees C

3

Put chillies on oiled baking tray and bake for 10 mins

4

Add garlic and ginger and cook for further 6 mins (chillies should be blackening at this point and garlic softened/turning brown on edges)

5

Add chillies, garlic (peel it first) and ginger to the other ingredients and blend - set aside

6
7

Then heat oven to 110 degrees Celsius

8

Coat the kale in the veg oil and bake on 2 baking sheets for around 45 mins (until crisp)

9

Meanwhile, make noodles accordingly to package instructions, drain and set aside

10

Toast the cashews on medium heat for a few minutes until golden, roughly chop and set aside

11

Heat sesame oil in pan and add onion - cook for 5 mins until softened

12

Add veggies and cook for 5 mins (maybe less depending on veg used)

13

Add 80% of the sauce and cook for further 2 mins

14

Mix cooked noodles and the remainder of the sauce and add to veg - stir-fry for 3 mins

15

To serve, place heap of veg noodles on plate, scatter with coriander and spring onions, add a large handful of crispy kale and then add the chopped cashews and serve lime wedges on side

You can replace the noodles with cooked (and cooled) rice to create 'Nasi Goreng' - just make sure the rice is piping hot before serving

Ingredients

 100g kale (roughly chopped and stalks removed)
 2 tbsp veg oil
 350 noodles (I used wholewheat)
 Handful cashew nuts
 2 tbsp sesame oil
 1 red onion, sliced
 350g quick cook veggies and/or tofu pieces (I used mushrooms, tenderstem broccoli, mini sweetcorn and tofu puffs but anything you have lying around / in season cut into bite-sized pieces)
 Stir-fry sauce (as below)
 handful fresh, chopped coriander
 2 spring onions, chopped
 lime wedges
 
Stir-fry Sauce
 2-4 large red chillies (to taste - check your chillies for heat and remove seeds if you want a milder sauce)
 4 garlic cloves (unpeeled)
 5cm piece ginger root (roughly chopped)
 3-4 tsp soft brown sugar (to taste)
 2 tbsp soy sauce
 1 tbsp sriracha

Directions

1

Make Stir-fry sauce:

2

Pre-heat oven to 220 degrees C

3

Put chillies on oiled baking tray and bake for 10 mins

4

Add garlic and ginger and cook for further 6 mins (chillies should be blackening at this point and garlic softened/turning brown on edges)

5

Add chillies, garlic (peel it first) and ginger to the other ingredients and blend - set aside

6
7

Then heat oven to 110 degrees Celsius

8

Coat the kale in the veg oil and bake on 2 baking sheets for around 45 mins (until crisp)

9

Meanwhile, make noodles accordingly to package instructions, drain and set aside

10

Toast the cashews on medium heat for a few minutes until golden, roughly chop and set aside

11

Heat sesame oil in pan and add onion - cook for 5 mins until softened

12

Add veggies and cook for 5 mins (maybe less depending on veg used)

13

Add 80% of the sauce and cook for further 2 mins

14

Mix cooked noodles and the remainder of the sauce and add to veg - stir-fry for 3 mins

15

To serve, place heap of veg noodles on plate, scatter with coriander and spring onions, add a large handful of crispy kale and then add the chopped cashews and serve lime wedges on side

Mee Goreng (Indonesian Fried Noodles)

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