Indonesian-Style Stir-Fried Noodles

Name: Indonesian-Style Stir-Fried Noodles with Fried Eggs and Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 2 unit(s) Egg; 200 g Chow Mein Noodles; 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; ¼ cup Vegetarian Oyster Sauce; 2 tbsp Soy Sauce; 2 tbsp Sweet Chili Sauce; 1 tbsp Sesame Oil; 0.06 tsp Salt*; 0.06 tsp Pepper*; ½ tsp Sugar*; 1.5 tbsp Oil*

with Fried Eggs and Crispy Shallots

Get Up To 20 Free Meals + Free Sides for Life

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

Tags:

Veggie

•Low CO2

•Spicy

Allergens:

Egg

•Hvede

•Soja

•Schwefeldioxide und Sulfite

•Sesamzaad

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

200 g

Chow Mein Noodles

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

¼ cup

Vegetarian Oyster Sauce

2 tbsp

Soy Sauce

2 tbsp

Sweet Chili Sauce

1 tbsp

Sesame Oil

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

½ tsp

Sugar*

1.5 tbsp

Oil*

Nutrition Values

Calories680 kcal

Fat22 g

Saturated Fat6 g

Carbohydrate93 g

Sugar27 g

Dietary Fiber5 g

Protein20 g

Cholesterol200 mg

Sodium2500 mg

Potassium750 mg

Calcium200 mg

Iron6 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

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 (1 tsp) sugar in a small bowl.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 from heat.

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.)

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