Recipe:
Veggie-packed Mee Goreng
Posted in Mains
Kecap manis is the sweet, salty, secret ingredient here — coating the noodles and veggies in the iconic flavours of this beloved Indonesian dish. It makes a great next-day lunch too, if you don’t finish it all for dinner!
Prep:
20
mins
cook
20
mins
serves
4
Easy Peasy
You will need:
- 600g medium or thin noodles, fresh or dried*
- 1 tablespoon sesame oil (or sub water)
- 1 brown onion, sliced thinly
- 3 cloves garlic, crushed
- 400g tofu, cubed
- 1 medium red capsicum, seeded and sliced
- 1 cup snow peas, chopped roughly
- 1 carrot, peeled and julienned
- ½ cup kecap manis (sweet soy sauce)
- 3 tablespoons soy sauce
~
Recipe:
Rainbow Nourishments
Directions:
- 1Prepare the noodles according to its packet instructions. Set aside.
- 2Heat the oil in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and sauté for 1 minute or until fragrant.
- 3Add the tofu, all the vegetables and the sauce. Sauté for 3 minutes or until the vegetables start to change in colour. If the vegetables or sauce is burning, add a splash of water to slow down the cooking.
- 4Add the noodles and mix until everything is evenly distributed and heated through.
- 5Divide the noodles into bowls and serve immediately.
*Tip: Make sure the noodles don’t have egg in them! You can get vegan-friendly noodles from your local supermarket or Asian store.
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