Rainbow vegetable mee goreng
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh egg noodles
440 g, (1x440g packet), thin variety
Kecap manis
2 tbs, (sweet soy sauce)
Soy sauce
1 tbs
Tomato sauce (ketchup)
1 tbs
Red cabbage
300 g, finely shredded
Red capsicum
1 medium, thinly sliced
Garlic
3 clove(s), finely chopped
Fresh ginger
1 tbs, finely grated
Egg(s)
3 medium, lightly beaten
Baby spinach
100 g
Tomato(es)
2 medium, finely chopped
Green shallot(s)
2 individual, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Prepare noodles following packet instructions until just tender. Rinse under cold water. Drain.
2
Combine kecap manis, soy sauce and tomato sauce in a bowl.
3
Lightly spray a deep non-stick frying pan with oil and heat over high heat. Cook cabbage and capsicum, stirring, for 3 minutes or until just tender. Add garlic and ginger and cook, stirring, for 1 minute or until fragrant.
4
Push vegetables to 1 side of pan. Add egg and cook, gently stirring, for 2 minutes or until starting to set. Stir vegetables into egg.
5
Add sauce mixture, noodles, spinach, tomatoes and shallots and cook, stirring, for 2 minutes or until heated through. Serve.
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