Mee Goreng-Inspired Noodles with Chicken-Turkey Mince
with East Asian-style sauce, pak choi & crispy onions
Mee Goreng is a flavourful stir-fried noodle dish from Indonesia, and is also popular in Malaysia and Singapore. It typically consists of noodles, a sweet-and-savoury sauce, and various proteins or veggies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
10 g
Garlic-ginger-chili mix
20 milliliters
Ketjap manis
(Contains: Tarwe, Soja)
½ piece
Pak choi
100 g
Slaw mix
100 g
Chicken-turkey mince
½ sachet(s)
Nasi-bami spice mix
½ piece
Red onion
20 g
East Asian-style sauce
(Contains: Tarwe, Gluten, Soja)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
½ tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles.
- Chop the onion.
- Boil the noodles for 4 - 5 minutes until al dente, then drain and set aside.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion with the slaw mix, the nasi-bami spices and the garlic-ginger-chili mix* for 4 - 5 minutes.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
*Take care, this ingredient is spicy! Use as preferred.
- To the frying pan, add the mince and the stems of the pak choi and fry for another 2 - 3 minutes.
- Add the leaves of the pak choi and fry for 1 more minute.
- Add the ketjap, the East Asian-style sauce and the noodles. Toss well to combine.
- Serve the noodles on deep plates.
- Garnish with the crispy onions to finish.
