Mie goreng - a low fat asian classic
Ever since I went to Indonesia, I've been obsessed by their national dish. Mie (noodle) or Nasi (rice) goreng are a quick and easy way to pile in plenty of veg without even noticing. It tastes sweet like that moreish chinese takeaway food does, without the calories or the guilt. I absolutely adore it and can't wait for you all to try it. Big props firstly though to my teachers, Gili Cooking School - where I learnt this recipe. If you ever find yourself in the Gili Islands, I highly recommend this class. It was absolutely amazing and I learnt several recipes I still use regularly to this day.
Makes enough for 2. You'll need a wok to make this dish. Syns wise it's 2 syns per portion. This is just for the sweet soy sauce (but trust me, you'll want to include it it's the defining part of the dish!) If noodles aren't your thing, you can use cooked rice instead.
4 egg noodle nests from a packet, dried
1 carrot, peeled and diced into little stick batons (imagine like they are about matchstick size)
1 red chilli, diced
2 cloves of garlic, diced
2 shallots, diced
12 or so green beans, sliced into 1 inch sized pieces
1/8 of a white cabbage, washed and sliced very thinly
4-5 leaves of Chinese Leaf - you'll find this in the supermarkets near the broccoli usually. Failing this, any leafy green will do as a replacement.
2 tbsp sweet soy sauce (also known as kecap manis)
2 tbsp oyster sauce (syn free, be careful to buy the ingredient version not a packet sauce)
2 free range eggs, to top
1. Cook the noodles in boiled water as instructed and drain. Set to one side.
2. Fire up your wok and add frylight, shallots, chilli and garlic on a gentle heat.
3. Add all your other veggie ingredients and keep it moving around the pan for 2-3 minutes. At this stage, add your noodles, oyster sauce and sweet soya. If you want to add cooked chicken or prawn you can also do this at this stage.
4. Toss the stir fry until warm throughout. Fry up 2 eggs to serve on top of each noodle dish.