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Dairy Free

Mee Goreng with Fresh Shanghai Noodles

Crunchy Vegetables & Spiced Peanuts

Cooking time

35 minutes

Servings

4

Calories

500 /serving

Mee Goreng (spiced fried noodles) is a staple of Indonesian street food, with good reason! This delicious combination of fresh noodles, aromatics, meat and vegetables is so versatile and can be enjoyed during any season, at any time of the day! In the 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 and citrusy peanuts and fresh cilantro, this meal will surely inspire you to travel the islands and cities of Southeast Asia!

We will send you:

  • 300g Carrots
  • 1 Bunch of cilantro
  • 3 Garlic cloves
  • 1 Lime
  • 340g Chinese broccoli
  • 2 Bell peppers
  • 1 Onion (or shallot)
  • 450g Fresh Shanghai noodles
  • 90ml Sweet soy sauce
  • 25g Peanuts
  • 60ml Soy sauce (low sodium)
  • 13g Mild Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

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

You will need:

Medium pan
Large pot
Zester
Strainer
Oil
Salt & pepper
Total Fat
8 g
Saturated Fat
1 g
Sodium
1800 mg
Total Carbs
91 g
Sugars
12 g
Protein
17 g
Fibres
8 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Mince the garlic. 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 peppers. 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 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.
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Prepare the spiced peanuts
In a medium pan, heat a drizzle of oil on medium. Add the peanuts and cook, stirring frequently, 30 seconds to 1 minute, until the peanuts are beginning to brown. Add ⅓ of the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add as much of the lime zest as you’d like; season with ¼ of the spice blend. 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 onions and remaining garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the carrots and cook, 1 to 2 minutes, until beginning to soften. Add the bell peppers and Chinese broccoli; cook, 2 to 3 minutes, until the broccoli is tender.
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Add the sauce & noodles
To the pan of vegetables, add the soy sauce, sweet soy sauce, lime juice and cooked noodles. Cook, stirring frequently, 1 to 3 minutes or 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.
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Plate your dish
Divide the cooked noodles and vegetables between your plates. Top with the spiced peanuts and garnish with the cilantro. Bon appétit!