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Rainbow vegetable mee goreng

Rainbow vegetable mee goreng

Total Time
30 min
20 min
10 min


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


3 clove(s), finely chopped

Fresh ginger

1 tbs, finely grated


3 medium, lightly beaten

Baby spinach

100 g


2 medium, finely chopped

Green shallot(s)

2 individual, thinly sliced

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Lebanese cucumber (sliced). TIP: To make shallot curls as shown here, thinly slice shallots diagonally, then place in a bowl of cold water until they curl up. Drain well. Add it: Lime wedges, fresh coriander sprigs and 1 long fresh red chilli (thinly sliced) to serve. Swap it: Cabbage and capsicum for 450g undressed shredded coleslaw mix.