Indonesian-Style Pork Stir-Fried Noodles
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Indonesian-Style Pork Stir-Fried Noodles

Indonesian-Style Pork Stir-Fried Noodles

with Fried Eggs and Crispy Shallots

These stir-fried noodles are inspired by the popular Indonesian dish "mie goreng." A sweet, savoury sauce coats fresh chow mein noodles, ground pork, vibrant veggies, crispy shallots and a fried egg make every bite super satisfying!

Tags:
Spicy
Allergens:
Egg
•Wheat
•Soy
•Sesame

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Egg

(Contains Egg)

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

170 g

Coleslaw Cabbage Mix

2 unit(s)

Green Onion

28 g

Crispy Shallots

(Contains Wheat)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Soy Sauce

(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 tbsp

Sesame Oil

(Contains Sesame)

250 g

Ground Pork

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

½ tsp

Sugar*

1.5 tbsp

Oil*

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Nutrition Values

Calories930 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate93 g
Sugar27 g
Dietary Fiber5 g
Protein43 g
Cholesterol280 mg
Sodium2390 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium200 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Measuring Cups
•Small Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Medium Non-Stick Pan
•Colander

Cooking Steps

Prep
1
  • 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.
Cook pork and make sauce
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
  • Transfer pork to a plate, covered to keep warm.
  • Meanwhile, combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar in a small bowl.
Cook veggies
3
  • Add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix to the same pan.
  • 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 from heat.
Cook eggs
4
  • Meanwhile, heat a medium non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook 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: Yolks will still be runny.)
Cook noodles
5
  • Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.
  • Drain, then rinse noodles under warm water.
  • Return to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
  • Using a pair of scissors, make a few cuts in the pot to cut up noodles.
  • Add pork, veggies and sauce to the pot with noodles, then toss to combine.

 

Finish and serve
6
  • Divide stir-fried noodles between bowls. Top with fried eggs.
  • Sprinkle green onions and crispy shallots over top.
7

If you've opted to add pork, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate, covered to keep warm. Reuse the pan to cook veggies in step 3.

8

Add pork along with the veggies and sauce to the pot with noodles, then toss to combine.