Mee Goreng with Fresh Shanghai Noodles
Crunchy Vegetables & Spiced Peanuts
Cooking time
35 minutes
Servings
2/4
Calories
580 /serving
Mee goreng, aka 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 could crave every day—so we’re glad to oblige! Tonight you’ll toss fresh Shanghai noodles with sweet pepper, carrots, crisp greens, onion and spices, then garnish the whole shebang with garlicky, zesty fried peanuts. Voilà, restaurant-worthy plant-based deliciousness in just over a half-hour.
We will send you:
- 1 Bunch of cilantro
- 3 Garlic cloves
- 20g Ginger
- 1 Lime (or lemon)
- 1 Sweet pepper
- 1 Onion (or shallot)
- 200g Carrots
- 225g Yu choy (or gai lan)
- 30ml Soy sauce (low sodium)
- 25g Peanuts
- 45ml Sweet soy sauce
- 225g Fresh Shanghai noodles
- 6g Into Indonesia spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Peanuts, Sesame seeds, Soy, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Peeler
Oil
Salt & pepper
Total Fat
12 g
Saturated Fat
2 g
Sodium
1410 mg
Total Carb
101 g
Sugars
16 g
Protein
21 g
Fibre
9 g
Preparation
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 (if the carrots are large, halve lengthwise and cut into half-moons). 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 sweet pepper. Peel and thinly slice the onion. Roughly chop the cilantro leaves and stems.
Boil 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.
Prepare the spiced peanuts
In a large 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 and S&P. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a bowl and set aside. Wipe out and reserve the pan.
Cook the vegetables
In the same pan, heat a drizzle of oil on medium. Add the ginger, onion 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 sweet pepper and yu choy; cook, 2 to 3 minutes, until tender.
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 in the sauce. Season with as much of the remaining spice blend as you’d like and S&P to taste.
Plate your dish
Divide the cooked noodles and vegetables between your bowls. Top with the spiced peanuts and garnish with as much cilantro as you’d like. Bon appétit!
