Mie Goreng

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE MIE GORENG

2 TSP SESAME OIL

3 CLOVES GARLIC, MINCED

1 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

1 KNOB GINGER, FINELY CHOPPED OR GRATED

1/2 BROWN ONION, DICED

1 CUP GREEN CABBAGE, THINLY SLICED

1 CUP BABY PAK CHOY, DICED

2 STALKS SPRING ONION, FINELY CHOPPED

1 CARROT, GRATED

1/2 CUP BEAN SHOOTS

1 PACKET NOODLES OF CHOICE COOKED TO PACKET INSTRUCTIONS, I USED SWEET POTATO NOODLES

1 EGG, WHISKED

1 TBSP OYSTER SAUCE

1 TBSP TAMARI

2 TSP KECHAP MANIS

2 TSP SRIACHA

1/3 CUP WATER

FOR THE CRISPY TOFU

1 BLOCK FIRM TOFU, SLICED INTO 3CM CUBES

2 TSP TAMARI

1 TSP MAPLE SYRUP

1 TSP SESAME OIL

TO SERVE

A FRIED EGG PER BOWL

FRIED SHALLOTS

TORN CORIANDER LEAVES

SLICED CUCUMBER

FRESH LIME WEDGES

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Utensils

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GARLIC MINCER

STRAINER OR COLANDER

GRATER

SHARP KNIVES

SMALL FRY PAN

LARGE FRYPAN

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Method

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1. PREPARE ALL VEG. WHISK EGG IN A SMALL BOWL. HEAT SESAME OIL IN A FRY PAN OVER HIGH HEAT. ADD GARLIC, GINGER, CHILLI AND ONION AND COOK OFF FOR A MINUTE OR TWO

2. IN A SEPERATE FRY PAN, HEAT A SPLASH OF SESAME OIL. ADD TOFU CUBES, MAPLE SYRUP AND TAMARI, COOKING UNTIL GOLDEN AND CRISPY

3. MEANWHILE, ADD THE EGG TO THE BIGGER FRY PAN, STIRRING AS YOU DO SO. AFTER A MINUTE OR SO, ADD THE VEG AND 1/3 CUP WATER

4. ADD THE BEAN SHOOTS AND NOODLES, STIRRING THROUGH

5. ADD THE TOFU AND THE SAUCES, MIXING THOROUGHLY TO COMBINE ALL INGREDIENTS

6. IN THE SMALL FRY PAN YOU COOKED THE TOFU, CRACK THE EGGS AND FRY FOR 2-3 MINUTES

7. DIVIDE MIE GORENG BETWEEN BOWLS. TOP WITH FRIED EGG, SERVE WITH CUCUMBER SLICES, LIME WEDGES, TORN CORIANDER LEAVES AND FRIED SHALLOTS - ENJOY !

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