Mee goreng
- 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).
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Serves 4-6 -
Hands-on time 30 min
Nutrition
For 6 servings
- 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).