Vegetarian Mie Goreng
A lower carbohydrate version of this popular Indonesian dish. It can also be served at lunch or dinner with extra protein e.g., chicken or tofu.
Ingredients
1 x 390 pack Changs Super Lo-Cal wide noodles
1 tablespoon peanut oil
½ cup spring onions, finely chopped
1 tsp ginger, minced
1 tsp garlic, minced
1/2 tsp cumin powder
1/2 tsp turmeric
2 eggs, lightly beaten
1 cup wombok, shredded finely
2 carrots, peeled and ribboned*
2 tsp reduced salt tamari
2 tsp oyster sauce**
1 tsp sambal olek***
2 eggs (to fry and add on top of noodles)
Method
- Konjac noodles – remove from packet and place in a colander. Rinse under cold water for 15 seconds. Drain well to remove excess water. Set aside.
- Heat oil in a large fry pan or wok on high heat. Add spring onion, ginger, garlic, cumin and turmeric. Stir for 1 minute, until fragrant. Remove and set aside.
- Add beaten eggs and spread over the pan. Allow eggs to set a little then using a spatula, chop up egg.
- Add onion mixture back to the pan. Add wombok, carrot and 2 tablespoons water to the hot pan and stir.
- Next add konjac noodles, tamari, oyster sauce and sambal olek. Stir to combine, ensuring sauce has coated the noodles and vegetables.
- Divide noodle mixture between two plates.
- Using the same pan, turn on heat. Crack two eggs in the pan and fry until egg white has set but yolk is still slightly runny.
- Place egg on top of noodle mixture.
Notes:
*Carrot ribbons – simply use a vegetable peeler to peel ‘ribbons’
** Vegetarian oyster sauce also available
*** Sambal olek is an Indonesian chilli sauce.
