Mee Goreng with Asian Greens and Garlic Tempeh
Ingredients
- 300 grams thick rice noodles - or egg noodles
- 1 tbsp oil - we used peanut
- ½ wombok cabbage - shredded
- 2 bunches asian greens - bok choy, choy sum or pak choi, chopped into 5 cm lengths
- ½ cup vegetable stock
- 3 tbsp kecap manis
- 200 grams bean sprouts
- ¼ cup crispy fried shallots
Spice Paste
- 1 garlic clove
- 1 birdseye chilli - or long red chilli, deseeded if you prefer.
- 4 eschalots
- 1 tsp white pepper
- 1 tsp salt
- 1 tbsp oil - we used peanut
Garlic Tempeh
- 300 grams tempeh - thinly sliced
- 2 garlic cloves - crushed
- 2 tbsp soy sauce
Instructions
PREP
- Marinate the garlic tempeh - combine the crushed garlic and soy in a a small bowl and toss the temeh to coat evenly.
- Make the spice paste - combine all ingredients in a small blender and blitz into a smooth paste. You can also use a mortar and pestle.
- Shred the cabbage, chop the asian greens and boil a pot of salted water.
COOK
- Add noodles to the boiling water and cook for 2-3 minutes or until still slightly firm. Drain, rinse and set aside.
- Heat oil in a wok, or large fry pan on medium high heat. Add spice paste and cook for 2-3 minutes until fragrant.
- Heat another fry pan on medium heat. Add tempeh and cook for 2-3 minutes each side (do this while you are cooking the mee goreng).
- Add the wombok and asian greens to the wok and toss through the spice paste until all coated. Cook for 2 minutes.
- Add vegetable stock, kecap manis and noodles and toss well to combine. Remove from heat and toss through bean sprouts.
- Finely slice/shred the cooked tempeh.
- Divide mee goreng among bowls, top with tempeh and crisp shallots.
Tips and Variations
VEGETARIAN
GLUTEN FREE - most kecap manis is not gluten free. Replace with 2 tbsp GF soy sauce and 1 tbsp honey.
Nutrition
Calories: 562kcal | Carbohydrates: 87g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 1617mg | Potassium: 435mg | Fiber: 2g | Sugar: 13g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 3mg
