Mee goreng
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min

Mee goreng is a spicy, dry, stir-fried Southeast Asian noodle recipe made with Chinese vegetables, carrots and peppers. This recipe comes from the vegetarian restaurant Mildreds in Soho, London.

Nutrition: per serving

Calories
433kcals
Fat
26.2g (4.8g saturated)
Protein
19.1g
Carbohydrates
25.6g (12.5g sugars)
Fibre
6.2g
Salt
3.1g
Calories
433kcals
Fat
26.2g (4.8g saturated)
Protein
19.1g
Carbohydrates
25.6g (12.5g sugars)
Fibre
6.2g
Salt
3.1g

For 6 servings

Ingredients

  • Vegetable oil for frying
  • 4 medium free-range eggs,lightly beaten
  • 1 onion, sliced
  • 6 garlic cloves, finely chopped
  • 40g fresh ginger, finely chopped
  • 1 red chilli, finely chopped
  • 2 yellow peppers, sliced
  • 600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)
  • 3 carrots, halved and finely sliced
  • 1 tsp chilli flakes or sambal paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 300g pack ready-cooked egg noodles
  • 4 spring onions, sliced
  • 300g beansprouts
  • 60ml dark soy sauce
  • 120ml kecap manis (see tips)

To serve

  • 4 limes, cut into wedges
  • 200g roasted peanuts
  • Handful fresh coriander leaves

Method

  1. Heat a splash of oil in a medium frying pan. Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly. Cook until set. Slip the omelette onto a plate, roll up into a large cigar shaped tube and slice into strips. Set aside.
  2. Heat a large wok or frying pan over a high heat until very hot. Add a splash of oil and swirl to coat the surface evenly (see tips).Add the onion and stir-fry for 2-3 minutes until just beginning to colour. Add the garlic, ginger, chilli, peppers, kai lan/choy sum, carrots and a splash of water. Stir-fry for another 2-3 minutes until the vegetables are just tender.
  3. Add the chilli flakes, ground coriander and cumin and stir-fry for 20-30 seconds, adding another splash of water to stop the spices burning. Add the noodles, spring onions and beansprouts, then stir in the soy sauce and kecap manis.
  4. Serve topped with the omelette slices and garnished with lime wedges, roasted peanuts and fresh coriander leaves

Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk

delicious. tips

  1. Kecap manis is a thick, sweet Indonesian soy sauce that’s widely available in Asian grocers and larger supermarkets. It’s a key to the flavour of this dish, so we urge you to seek it out – though you could substitute hoisin sauce (just use half as much).

    Kai lan is also known as Chinese broccoli/kale and has a similar flavour to broccoli. If you can’t find it, use tenderstem broccoli instead.

    For best results, and to prevent the stir-fry releasing too much liquid, cook in 2 batches (step 2).

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