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Dairy Free
Anne-Marie

Mee Goreng with Fresh Shanghai Noodles

Crunchy Vegetables & Spiced Peanuts

Cooking time

35 minutes

Servings

2 / 4

Calories

600 /serving

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Anne-Marie's favourite

"There is a reason why Mee Goreng (spiced fried noodles) is a staple of Indonesian street food: this delicious combination of fresh noodles, aromatics, meat and vegetables is versatile and can be enjoyed at any time of the day—or year! In this recipe, we create a vegetarian version featuring fresh Shanghai noodles, sweet peppers, Nantes carrots and Chinese broccoli. Cooked with aromatics, herbs and spices and garnished with spiced peanuts and fresh cilantro, this meal will surely pique your interest in the islands and cities of Southeast Asia!"
-Anne-Marie

We will send you:

  • 1 Bunch of cilantro
  • 3 Garlic cloves
  • 20g Ginger
  • 1 Lime
  • 1 Bell pepper
  • 1 Onion (or shallot)
  • 200g Carrots
  • 225g Chinese broccoli
  • 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)

  • You will need:

    Medium pot
    Medium pan
    Zester
    Strainer
    Peeler
    Oil
    Salt & pepper
    Total Fat
    13 g
    Saturated Fat
    2 g
    Sodium
    1790 mg
    Total Carbs
    102 g
    Sugars
    16 g
    Protein
    20 g
    Fibres
    11 g
    Preparation
    a picture
    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 inch of the Chinese broccoli 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.
    a picture
    Cook the noodles
    Add the noodles to the pot of boiling water. Cook, 5 to 7 minutes, until just al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
    a picture
    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 or until fragrant. Reduce the heat to low and add the peanuts. Cook, stirring frequently, 30 seconds to 1 minute or until the peanuts are coated in oil. Add the lime zest; season with ½ the spice blend 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 pepper and Chinese broccoli and cook, 2 to 3 minutes, until the broccoli is tender.
    a picture
    Add the sauce & noodles
    To the pan of vegetables, add the soy sauce, sweet soy, lime juice and cooked noodles. Cook, stirring frequently, 1 to 3 minutes or until the noodles are thoroughly coated with the sauce; season with the remaining spice blend and S&P to taste.
    a picture
    Plate your dish
    Divide the cooked noodles and vegetables between your plates. Top with the spiced peanuts and garnish with the cilantro. Bon appétit!