Who doesn't love mie goreng? In our take on the Indonesian noodle dish, sweet kecap manis and mild sriracha mingle in the pan to create the perfect balance of flavours. Top each bowl with a fried egg and serve with a contender for the star of the show: premium roasted pork fillet, drizzled with a delightful sauce which you can pretend you made from scratch!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
premium pork fillet
kecap manis(ContainsGluten, Soy, Sulphites)
chicken-style stock powder
long red chilli
Cantonese stir-fry sauce(ContainsSoy)
Preheat the oven to 220°C/200°C fan-forced. Boil the kettle. In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium pork fillet all over with pepper. When the oil is hot, sear the pork until browned, 1 minute on all sides. Transfer to a lined oven tray and roast for 12-14 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
While the pork is roasting, half-fill a medium saucepan with the boiling water. Add the egg noodles and cook over a medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. Meanwhile, thinly slice the capsicum. Slice the spring onion into 3cm lengths. Finely chop the garlic. Slice the lime into wedges. Trim the snow peas. Cut the Asian greens into thirds.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the snow peas and Asian greens until tender, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a second serving bowl and cover to keep warm. Return the pan to a medium-high heat with another drizzle of olive oil. Cook the capsicum until tender, 4-5 minutes. Add the spring onion and remaining garlic and cook until fragrant, 1 minute.
Add the cooked noodles, kecap manis, sriracha sauce and chicken-style stock powder and cook, tossing occasionally, 1-2 minutes. Squeeze over the lime juice. Transfer to serving bowls.
TIP: Sriracha is a mild sauce, but use less if you're sensitive to heat!
Wipe out the frying pan and return to a high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes. Transfer the eggs to top the noodles.
TIP: This will give a soft yolk, fry for 6-7 minutes for a hard yolk.
Thinly slice the long red chilli (if using). Slice the pork. Drizzle the Cantonese stir-fry sauce over the pork. Sprinkle the crispy shallots and chilli over the mie goreng. Bring the hawker-style pork, mie goreng and garlicky veggies to the table. Serve with the remaining lime wedges.