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!
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baby bok choy
long red chilli
kecap manis(ContainsGluten, Soy, Sulphites)
ramen noodles(ContainsGlutenMay be present Egg, Soy)
shredded white cabbage
roasted cashews(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
water (for the sauce)
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.