HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Bok Choy & Capsicum Mie Goreng
Speedy Bok Choy & Capsicum Mie Goreng

Speedy Bok Choy & Capsicum Mie Goreng

with Roasted Cashews

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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!

Tags:Low Calorie
Allergens:GlutenSoySulphitesTree Nuts

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.

Preparation Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 unit

red onion

1 unit


1 unit

red capsicum

1 bunch

baby bok choy

1 bunch


1 unit

long red chilli

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 sachet

tomato paste

½ packet

ramen noodles

(ContainsGlutenMay be present Egg, Soy)

1 bag

shredded white cabbage

1 packet

roasted cashews

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

Not included in your delivery

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1590 kJ
Fat8.7 g
of which saturates1.8 g
Carbohydrate56.1 g
of which sugars31 g
Dietary Fibre0 g
Protein13.2 g
Cholesterol0 mg
Sodium970 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.