Speedy Bok Choy & Capsicum Mie Goreng

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.