Indonesian wok-fried noodles
Whip up this quick and filling vegetarian dish with an Indonesian twist using just five ingredients.
Fresh rice noodles
200 g, flat variety
4 medium, lightly beaten
2 individual, chopped
1 bunch(es), baby variety, chopped
1 tbs, sweet soy sauce
4 x 3 second spray(s)
- Prepare the noodles following packet instructions or until just tender. Drain.
- Meanwhile, lightly spray a wok with oil and heat over medium-high heat. Add one-quarter of the egg and swirl to coat wok. Cook for 1 minute or until just set. Transfer the omelette to a board. Roll and thinly slice. Repeat with the remaining egg to make 4 omelettes.
- Lightly spray the wok with oil and reheat over high heat. Stir-fry the shallot and bok choy for 2 minutes or until just softened. Add the noodles and kecap manis and stir-fry for 1 minute or until heated through. Add the omelette and toss to combine.
SERVING SUGGESTION: Chopped coriander, thinly sliced red chilli and 1 tablespoon fried shallot.