Mee Goreng - Indonesian Noodle Stir Fry

Ingredients

• Egg noodles

  Dry, enriched

  1 cup or 38g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Garlic

  Raw

  1 clove or 3g

• Onions

  Raw

  1 small or 70g

• Mushrooms

  Shiitake, raw

  8 mushroom or 152g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cabbage

  Chinese (pak-choi), raw

  1 head or 840g

• Mirin

  Sun Luck

  2 tbsp or 28g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Chili powder

  Spices

  ⅛ tsp or 0.3g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

Directions

1. First, cook the noodles according to the packet instructions, then rinse in cold water, drain and set aside.
2. Finely chop the garlic and finely slice the onion. Dice the mushrooms and thinly slice the pepper. Thinly slice the pak choi stems, and roughly tear the leaves.
3. Heat half the oil in a large frying pan or wok over a high heat. Crack the egg into the pan, then quickly stir it around until it has scrambled into small pieces. Put the egg in a bowl and set aside.
4. Add the rest of the oil to the pan, then add the onion and garlic. Stir-fry over a high heat until the onion is golden and softened, then add the mushrooms and cook until they have darkened and started to shrink. Add the peppers and pak choi stems, and cook for another couple of minutes. Ensure the heat is high so everything doesn't become soggy, and stir constantly to stop it burning.
5. Then splash in the mirin, let it bubble away and evaporate, and add the oyster sauce, chilli powder (if using) and soy sauce. Stir to coat the vegetables in the sauce, then add the noodles and toss everything together along with the pak choi leaves. Add the egg and toss together.
6. Serve immediately, with extra soy sauce if you like. Enjoy!
7. (source: https://ao.com/life/eat/mee-gorgeng-indonesian-vegetable-stir-fry/)

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