- 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.
- Vegetarian recipes
- 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).
Rate & review
Or, how about...?
More food for thought...
Quick vegetarian recipes
These quick vegetarian recipes are all ready in...
Healthy vegetarian recipes
Need some vegetarian recipe inspiration? Our healthy recipes...
Quick midweek meals
In need of some midweek meal inspiration? Try...
Carb-packed noodles are versatile, quick to cook and...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...