with Fried Eggs and Crispy Shallots
This plate of stir-fried noodles is inspired by the popular Indonesian dish 'mie goreng.' A sweet-and-savoury sauce coats fresh chow mein noodles and vibrant veggies. Finishing touches of crispy shallots and a fried egg ensure every bite is oh-so-satisfying!
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
4 tbsp
Soy Sauce
2 tbsp
Sweet Chili Sauce
2 tbsp
Sesame Oil
1 tbsp
Sugar
0.5 tsp
Oil
1.5 tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
Before starting, wash and dry all produce. 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 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 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.
740
kcal
Calories
25
g
Fat
6
g
Saturated Fat
99
g
Carbohydrate
27
g
Sugar
6
g
Dietary Fiber
21
g
Protein
200
mg
Cholesterol
2620
mg
Sodium
0
g
Trans Fat
850
mg
Potassium
150
mg
Calcium
6
mg
Iron
with Fried Eggs and Crispy Shallots
with Fried Eggs and Crispy Shallots
with Beyond Meat®, Zucchini and Carrots
