Speedy Bok Choy & Capsicum Mie Goreng
with Roasted Cashews
- Gluten
- Soy
- Sulphites
- Wheat
- Tree Nuts
- May contain traces of allergens
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
This mie goreng is absolutely bursting with veggies and all the authentic flavours of the traditional Indonesian fried noodle dish. Easy weeknight suppers have never looked so good— or fast!
Ingredients
1 clove
garlic
1 unit
red onion
1 unit
carrot
1 unit
red capsicum
1 bunch
baby bok choy
1 bunch
coriander
1 unit
long red chilli
1 sachet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 sachet
tomato paste
½ packet
ramen noodles
(Contains: Gluten May be present: Eggs, Soy)
1 bag
shredded white cabbage
1 packet
roasted cashews
(Contains: Tree Nuts May be present: Milk, Peanuts, Sesame, Soy)
Not included in your delivery
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten)
1 tbs
water (for the sauce)
Utensils
Cooking Steps
Bring a medium saucepan of water to boil. Peel and crush the garlic. Finely slice the red onion. Cut the carrot (unpeeled) into 0.5 cm half-moons. Slice the red capsicum into 1 cm strips. Roughly chop the baby bok choy. Finely chop the coriander (including the stalks). Finely slice the long red chilli (if using). In a small bowl mix together the kecap manis, tomato paste, soy sauce and water (for the sauce).
Add the ramen noodles to the boiling water and cook for 3 minutes, or until tender. Drain and refresh with cold water.
Once the noodles are cooked, heat a drizzle of olive oil in a large frying pan or wok over a medium high heat. Add the garlic, red onion, carrot, red capsicum and shredded white cabbage and cook, tossing regularly, for 3-4 minutes or until the veggies are just tender. Add the baby bok choy and cook for a further 1-2 minutes, or until tender.
Add the kecap manis sauce mixture to the pan and cook, tossing regularly, for 1 minute, or until well combined.
Add the ramen noodles to the pan and toss until combined and heated through.
Divide the mie goreng between bowls and top with the long red chilli (if using). Garnish with the coriander and roasted cashews.
