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!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
kecap manis(ContainsGluten, Soy, Sulphites)
chicken-style stock powder
long red chilli
Cantonese stir-fry sauce(ContainsSoy)
While the pork is roasting, half-fill a medium saucepan with the boiling water. Cook the udon noodles over a medium-high heat until tender, 3-4 minutes. In the last minute of cook time, gently stir the noodles with a fork to separate. Drain, rinse and set aside. Meanwhile, 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. Slice the zucchini into half-moons.
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 serving bowl and cover to keep warm. Return the pan to a medium-high heat with another drizzle of olive oil. Cook the zucchini until softened, 3-4 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, until combined and warmed through, 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!
Place the beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. Wipe out the frying pan and return to a high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking). Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked
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 beef. Drizzle the Cantonese stir-fry sauce over the beef. Sprinkle the crispy shallots and chilli over the mie goreng. Bring the hawker-style beef, mie goreng and garlicky veggies to the table. Serve with any remaining lime wedges.