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Mee goreng

Slurpy, spicy-savoury mee goreng with noodles that really soak up flavor.
Tofu turns golden, veggies stay crisp-tender, and sprouts add a fresh bite.
Finished with crunchy shallots and cool lettuce, it’s comfort you’ll crave.

lunch ⏱ 15 min 430 kcal / portion 95.0 g carbs / portion (estimated) glutensoy 🔗 Original source

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Mee goreng
v2 · rb0e705f985 20260727Z1751 2 tbsp groundnut oil 0.5 pieces onion lemon wedge to taste 🔥 preheat wok over high heat 🍳 heat oil until shimmering 🍳 cook onion to soften for a minute 🍳 ⏱ 2-3 min cook tofu and french beans until tofu colors 🍳 ⏱ 2 min add choi sum and wilt; then add noodles and spread to fry 🌀 ⏱ 1 min toss with ground coriander, ground cumin, sambal olek, thick soy sauce, light soy sauce, bean sprouts, and cold water until noodles are semi-soft 🍽 transfer noodles into bowls 🍽 top with shredded iceberg lettuce and crispy fried shallots 🍽 serve with lemon wedges and extra sambal Mee Goreng 🎉 220 g tofu 100 g french bean 100 g choi sum 300 g egg noodle 1½ tsp ground coriander 1 tsp ground cumin 2 tsp sambal olek 2 tsp thick soy sauce 2 tsp light soy sauce 50 g bean sprout 1 piece iceberg lettuce 1 tbsp crispy fried shallot tofu, french bean choi sum, egg noodle iceberg lettuce, crispy fried shallot lemon wedge
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Preparation steps

  1. preheat wok over high heat
  2. heat oil until shimmering
  3. cook onion to soften for a minute
  4. cook tofu and french beans until tofu colors for 2-3 minutes
  5. add choi sum and wilt; then add noodles and spread to fry for 2 minutes
  6. toss with ground coriander, ground cumin, sambal olek, thick soy sauce, light soy sauce, bean sprouts, and cold water for about 1 minute until noodles are semi-soft
  7. transfer noodles into bowls
  8. top with shredded iceberg lettuce and crispy fried shallots
  9. serve with lemon wedges and extra sambal

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