Indonesian-Style Stir-Fried Noodles
with Fried Eggs and Crispy Shallots- Egg
- Wheat
- Sulphites
- Soy
- Sesame
This plate of stir-fried noodles is inspired by the popular Indonesian dish 'mie goreng.' A sweet-and-savoury sauce coats fresh chow mein noodles and vibrant veggies. Finishing touches of crispy shallots and a fried egg ensure every bite is oh-so-satisfying!
Ingredients
2 unit
Egg
(Contains: Egg)
200 g
Chow Mein Noodles
(Contains: Wheat)
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
170 g
Coleslaw Cabbage Mix
2 unit
Green Onion
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains: Soy)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
1 tbsp
Sesame Oil
(Contains: Sesame)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, core, then cut pepper into 1/4-inch slices.Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onions.
Combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and coleslaw cabbage mix. Cook, stirring occasionally, until starting to soften, 3-4 min. Add bok choy and sauce from the small bowl. Cook, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly, 2-3 min. Remove the pan from heat.
Meanwhile, heat a medium non-stick pan over medium heat.When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook eggs in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Season with salt and pepper.Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.Drain noodles, then rinse under warm water.Return noodles to the same pot, off heat. Add 1/2 tbsp oil (dbl for 4 ppl), then gently toss to coat.Using a pair of scissors, make a few cuts in the pot to cut up noodles. Add veggies and sauce to the pot with noodles, then toss to coat.
Divide stir-fried noodles between bowls. Top with fried eggs.Sprinkle green onions and crispy shallots over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-savoury sauce is a crowd-pleaser, though some reviewers found it too salty or too sweet as written. The crispy shallots and fried egg add welcome depth and texture.
- Ease of prep: Most reviewers found this dish straightforward and quick to pull together; some noted it requires several pots and pans.
- Suggestions: Reduce the soy sauce to cut saltiness, and consider adding fresh garlic, ginger, or chilli flakes to boost flavour. Some reviewers added cashews, peanuts, or sunflower seeds on top for extra crunch and substance.
- Leftovers: This dish reheats well and several reviewers enjoyed it as a next-day lunch; one noted the flavour improved overnight.
- Protein: Many reviewers added chicken, shrimp, tofu, or a second egg to make the dish more filling.
