Photo of Rainbow vegetable mee goreng by WW

Rainbow vegetable mee goreng

6
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

fresh egg noodles

440 g, (1x440g packet), thin variety

kecap manis

2 tbs, (sweet soy sauce)

soy sauce

1 tbs

tomato sauce

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 leaves

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.

Notes

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.

Start eating better than ever!