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Mee Goreng with Fresh Shanghai Noodles

Crunchy Vegetables & Spiced Peanuts

Cooking time

35 minutes




660 /serving

Mee goreng, a.k.a. spiced fried noodles, is a staple of Indonesian street food for good reason. This delicious combination of saucy noodles, aromatics and vegetables is the type of thing you’ll crave every day in February weather—so we’re glad to oblige! Tonight you’ll toss fresh Shanghai noodles with bell pepper, multicoloured carrots, yu choy, onion, lime and spices, then garnish the whole shebang with garlicky, zesty fried peanuts. Voilà, restaurant-worthy delights in just over a half-hour.

We will send you:

  • 1 Bunch of cilantro
  • 3 Garlic cloves
  • 20g Ginger
  • 1 Lime
  • 1 Bell pepper
  • 1 Onion (or shallot)
  • 200g Nantes carrots
  • 225g Yu choy
  • 30ml Soy sauce (low sodium)
  • 25g Peanuts
  • 45ml Sweet soy sauce
  • 225g Fresh Shanghai noodles
  • 6.25g Mee goreng spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)

Contains: Egg, Peanuts, Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
19 g
Saturated Fat
3 g
1790 mg
Total Carbs
103 g
16 g
22 g
11 g
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Mise en place
Bring a medium pot of salted water to a boil. Peel and mince the ginger. Mince the garlic. Peel and thinly slice the carrots into rounds. Cut off and discard the bottom ½ inch of the yu choy stems; roughly chop the leaves and stems. Zest and juice the lime. Core and thinly slice the bell pepper. Peel and thinly slice the onion. Roughly chop the cilantro leaves and stems.
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Cook the noodles
Add the noodles to the pot of boiling water. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles; drizzle with oil to prevent sticking and set aside in a warm spot.
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Prepare the spiced peanuts
In a medium pan, heat a drizzle of oil on medium. Add ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Reduce the heat to low and add the peanuts. Cook, stirring frequently, 30 seconds to 1 minute, until the peanuts are coated in oil. Add as much of the lime zest as you’d like; season with up to ½ the spice blend (to taste) and S&P. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a plate and set aside. Wipe out the pan.
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Cook the vegetables
In the same pan, heat a drizzle of oil on medium. Add the ginger, onions and remaining garlic. Cook, stirring frequently, 2 to 3 minutes, until fragrant. Add the carrots and cook, 1 to 2 minutes, until beginning to soften. Add the bell peppers and yu choy; cook, 2 to 3 minutes, until tender.
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Add the sauce & noodles
To the pan of vegetables, add the soy sauce, sweet soy sauce, as much of the lime juice as you’d like and the cooked noodles. Cook, stirring frequently, 1 to 3 minutes, until the noodles are thoroughly coated with the sauce. Season with as much of the remaining spice blend as you’d like and S&P to taste.
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Plate your dish
Divide the cooked noodles and vegetables between your plates. Top with the spiced peanuts and garnish with as much cilantro as you'd like. Bon appétit!