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Mee goreng

Name: Mee goreng
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4-6
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

Published: 18 Aug 15
Updated: 18 Mar 24

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.

Or, try this vegetable-packed nasi goreng from Victoria Glass’s cookbook Too Good To Waste (vegetarians please note: it contains shrimp paste).

Medium
July 2015

Test kitchen approved

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.

Or, try this vegetable-packed nasi goreng from Victoria Glass’s cookbook Too Good To Waste (vegetarians please note: it contains shrimp paste).

Vegetarian recipes

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

For 6 servings

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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

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Method

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.)

Recipe from July 2015 Issue

Nutrition

For 6 servings

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

delicious. tips

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).