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Mee Goreng - PAMELA CLARK, AWW TEST KITCHEN

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600g hokkien noodles

  2. 1 tablespoon peanut oil

  3. 3 eggs, beaten lightly

  4. 500g beef strips

  5. 2 cloves garlic, crushed

  6. 2cm piece fresh ginger (10g), grated

  7. 500g baby bok choy, chopped coarsely

  8. 4 green onions, sliced thinly

  9. 1/4 cup coarsely chopped fresh coriander

  10. 2 tablespoons dried shrimp

  11. 1/4 cup (60ml) kecap manis

  12. 2 teaspoons sambal oelek

  13. 1/4 cup (60ml) beef stock

  14. 1/2 (75g) toasted unsalted peanuts

Instructions Jump to Ingredients ↑

  1. Place noodles in large heatproof bowl, cover with boiling water, separate with fork; drain.

  2. Heat a quarter of the oil in wok; cook half of the egg, tilting pan, until egg mixture is almost set. Remove omelette from wok; repeat with another quarter of the oil and remaining egg. Roll omelettes; slice thinly.

  3. Heat remaining oil in same wok; stir-fry beef, garlic and ginger, in batches, until beef is browned all over. Place bok choy in same wok; stir-fry until just wilted.

  4. Add noodles, onion, coriander, shrimp and combined kecap manis, sambal and stock; stir-fry until heated through. Serve topped with omelette and peanuts.

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