Veggie Mee Goreng
Ingredients
The noodles and vegetables
-
3
tablespoons
cooking oil
-
2
cloves
garlic, finely minced
-
3
pieces
dried bean curd, cut into small pieces
-
1
medium
potato, boiled, peeled, and sliced into wedges
-
1
big
tomato, cut into wedges
-
1
handful
fresh bean sprouts
-
1
lb
fresh yellow noodles, rinsed and drained
-
to taste
scallions, chopped, for garnishing
-
to taste
red chili, for garnishing
-
to taste
fried shallots, for garnishing
-
1
whole
lime, cut into wedges
The sauce
-
2
tablespoons
soy sauce
-
2
tablespoons
sweet soy sauce or kecap manis
-
3
tablespoons
tomato ketchup
-
to taste
sugar
-
to taste
salt
Instructions
- Heat a wok and add cooking oil.
- Stir-fry garlic until aromatic, then add bean curd, potatoes, and tomato wedges.
- Add yellow noodles and sauce, stirring until well combined.
- Adjust seasoning with sugar and salt to taste.
- Add bean sprouts and stir-fry quickly for 1 more minute.
- Turn off heat, dish out the noodles, and garnish with scallions, red chili, and fried shallots.
- Squeeze lime juice over the noodles before serving.
Nutrition Facts (estimated)
Servings
3
Calories
254
Total fat
17g
Total carbohydrates
70g
Total protein
10g
Sodium
1282mg
Cholesterol
0mg
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