- July 2015
- Serves 4-6
- 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.
- 26.2g (4.8g saturated)
- 25.6g (12.5g sugars)
For 6 servings
- 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)
- 4 limes, cut into wedges
- 200g roasted peanuts
- Handful fresh coriander leaves
- 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.
- 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.
- 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.
- Serve topped with the omelette slices and garnished with lime wedges, roasted peanuts and fresh coriander leaves
(Recipe from Mildreds: The Vegetarian Cookbook.)
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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