Mie Goreng

with Prawns

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Instructions

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1 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and run under cold water to keep them from sticking together. Set aside.

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2 Prep

Shred the cabbage. Peel and grate the carrots. Peel and mince the garlic. Crack the eggs into a shallow bowl and whisk.  

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3 Fry prawns

Rinse and drain the prawns. Pat dry with kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate. Reserve the pan.

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4 Start stir-fry

Return the pan to a medium heat with a drizzle of oil and add the eggs. Scramble. Add the carrotscabbage and garlic. Fry for 7 min or until softened. Add the bean sprouts and cook for 1 min further.

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5 Finish stir-fry

Add the noodles, prawnssweet soy saucesoy sauce and oyster sauce. Toss to coat.

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6 Serve

Remove the pan from the heat add the sesame oil. Slice the lime into quarters and squeeze them over the noodles. Divide amongst bowls and serve.

Tips for fussy eaters

Go easy on the lime.

Pro tip

Drizzle the cooked noodles with oil once drained to stop them from sticking together.

Mie Goreng is an Indonesian fried noodle dish coated in a sticky, savoury, sweet sauce.

Cooking Time: 30 min

Cals 592 · Prot 43 · Carbs 67 · Fat 16

Dairy-Free

Ingredients

Number of people

Noodles

Jumbo prawns 300 Grams
Egg noodles 150 Grams
Savoy cabbage 200 Grams
Carrot 1 Piece
Garlic cloves 2 Piece
Eggs 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Bean sprouts 100 Grams
Sweet soy sauce 20 ML
Soy sauce 30 ML
Oyster sauce 30 Grams
Sesame oil 15 ML
Lime 1 Piece

Mie Goreng is an Indonesian fried noodle dish coated in a sticky, savoury, sweet sauce.

Cooking Time: 30 min

Cals 592 · Prot 43 · Carbs 67 · Fat 16

Dairy-Free

Instructions

photo

1 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and run under cold water to keep them from sticking together. Set aside.

photo

2 Prep

Shred the cabbage. Peel and grate the carrots. Peel and mince the garlic. Crack the eggs into a shallow bowl and whisk.  

photo

3 Fry prawns

Rinse and drain the prawns. Pat dry with kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate. Reserve the pan.

photo

4 Start stir-fry

Return the pan to a medium heat with a drizzle of oil and add the eggs. Scramble. Add the carrotscabbage and garlic. Fry for 7 min or until softened. Add the bean sprouts and cook for 1 min further.

photo

5 Finish stir-fry

Add the noodles, prawnssweet soy saucesoy sauce and oyster sauce. Toss to coat.

photo

6 Serve

Remove the pan from the heat add the sesame oil. Slice the lime into quarters and squeeze them over the noodles. Divide amongst bowls and serve.

Tips for fussy eaters

Go easy on the lime.

Pro tip

Drizzle the cooked noodles with oil once drained to stop them from sticking together.

Ingredients

Number of people

Noodles

Jumbo prawns 300 Grams
Egg noodles 150 Grams
Savoy cabbage 200 Grams
Carrot 1 Piece
Garlic cloves 2 Piece
Eggs 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Bean sprouts 100 Grams
Sweet soy sauce 20 ML
Soy sauce 30 ML
Oyster sauce 30 Grams
Sesame oil 15 ML
Lime 1 Piece
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