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

Indonesian-Style 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 and vibrant veggies, crispy shallots and a fried egg make every bite super satisfying!

Tags:
Veggie
Low CO2
Spicy
Allergens:
Egg
Wheat
Soy
Sulphites
Sesame

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

2 tbsp

Sweet Chili Sauce

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

1 tbsp

Sesame Oil

(Contains Sesame)

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

Calories680 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate93 g
Sugar27 g
Dietary Fiber5 g
Protein20 g
Cholesterol200 mg
Sodium2500 mg
Trans Fat0 g
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

Instructions

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.
Make sauce
2
  •  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
  • 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.
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 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.