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Ready in 25 minutes

Vegan Mee Goreng with Fresh Shanghai Noodles

Crunchy Veggies & Spiced Peanuts

Cooking time

25 minutes

Servings

2/4

Calories

600 /serving

Mee goreng, a.k.a. spiced fried noodles, is a staple of Indonesian street food for good reason. This delicious combination of saucy strands, aromatics and vegetables is the type of thing you could crave every day—so we’re glad to oblige! Toss fresh Shanghai noodles with sweet pepper, carrots, crisp greens and spices, then garnish the works with garlicky, sesame-spiced fried peanuts. Voilà, fine food stall deliciousness in less than half an hour.

We will send you:

  • 3 Garlic cloves
  • 20g Ginger
  • 1 Sweet pepper
  • 100g Carrots (orange or multicoloured)
  • 225g Asian greens (yu choy or gai lan)
  • 60ml Ponzu lime sauce
  • 25g Chopped peanuts
  • 45ml Sweet soy sauce
  • 225g Fresh Shanghai noodles
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Peanuts, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
1 g
Sodium
2360 mg
Total Carb
113 g
Sugars
30 g
Protein
21 g
Fibre
10 g
Preparation
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
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Mise en place
Meanwhile, thinly slice the carrots. Remove the bottom ½ inch of the yu choy stems; roughly chop the leaves and stems. Core and thinly slice the sweet pepper. Peel and mince the ginger. Mince the garlic.
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Make the spiced peanuts
In a large pan, heat a drizzle of oil on medium. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Reduce the heat to low and add the peanuts. Cook, stirring frequently, 30 sec. to 1 min., until coated; season with ½ the spices. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Transfer to a bowl. Wipe out and reserve the pan.
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Sauté the vegetables
In the same pan, heat a drizzle of oil on medium. Sauté the ginger and remaining garlic, 30 sec. to 1 min., until fragrant. Add the carrots and sauté, 2 to 3 min., until beginning to soften. Add the sweet pepper and yu choy. Sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
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Combine the noodles
To the pan of vegetables, add the soy sauce, ponzu and noodles. Cook, stirring frequently, 1 to 3 min., until the noodles are coated; season with S&P.
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Plate your dish
Divide the noodles between your bowls. Garnish with the spiced peanuts. Bon appétit!