with Fried Eggs and Crispy Shallots
These stir-fried noodles are inspired by the popular Indonesian dish "mie goreng." A sweet, savoury sauce coats fresh chow mein noodles and vibrant veggies, crispy shallots and a fried egg make every bite super satisfying. Ingredients: Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Bok choy • Grade A egg • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Sesame oil.
Allergens
Utensils
Tags
Egg
2 unit(s)
Chow Mein Noodles
200 g
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Coleslaw Cabbage Mix
170 g
Green Onion
2 unit(s)
Crispy Shallots
28 g
Vegetarian Oyster Sauce
0.25 cup
Soy Sauce
2 tbsp
Sweet Chili Sauce
2 tbsp
Sesame Oil
1 tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
Sugar
0.5 tsp
Oil
1.5 tbsp
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Thinly slice green onions.
- Combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar in a small bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix.
- Cook, stirring occasionally, until starting to soften, 3-4 min.
- Add bok choy and sauce from the small bowl.
- Cook, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly, 2-3 min.
- Remove from heat.
- Meanwhile, heat a medium non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Season with salt and pepper.
- Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)
- Add noodles to the boiling water. Cook, uncovered, until tender, 1-2 min.
- Drain, then rinse noodles under warm water.
- Return to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Add veggies and sauce to the pot with noodles, then toss to combine.
- Divide stir-fried noodles between bowls. Top with fried eggs.
- Sprinkle green onions and crispy shallots over top.
710
kcal
Calories
30
g
Fat
8
g
Saturated Fat
92
g
Carbohydrate
25
g
Sugar
6
g
Dietary Fiber
23
g
Protein
195
mg
Cholesterol
2530
mg
Sodium
0
g
Trans Fat
750
mg
Potassium
225
mg
Calcium
6
mg
Iron
with Fried Eggs and Crispy Shallots
with Fried Eggs and Crispy Shallots
