Mi goreng

Mi goreng

Author: Christina Willcocks

Photographer: Melanie Jenkins

This low cost, super-tasty, quick noodle recipe is the perfect meat free option for lunch or dinner.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

200g dried thin noodles

3 tablespoons kecap manis (sweet soy sauce)

1 tablespoon salt-reduced soy sauce

3 tablespoons rice bran oil

9 large cloves (about 1 bulb) garlic, crushed

300g tofu, cubed

2 large carrots, cut in thin strips

4 spring onions, sliced diagonally in 2cm lengths

white or black pepper, to season

2 cups shredded cabbage

2 cups quartered mushrooms

¼ cup raw cashew nuts (optional)

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Instructions

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1 Cook noodles following packet directions until al dente. Once cooked, drain and roughly cut in smaller lengths for easier handling. Stir kecap manis and soy sauce through noodles.

2 Heat oil in a wok or a large frying pan. Add garlic and cook, stirring frequently, until fragrant. Add tofu, carrots and spring onions. Cook for 2 minutes then sprinkle with pepper. Add cabbage and cook for 2 more minutes.

3 Add noodles and mushrooms. Stir-fry for 5 minutes. Serve immediately with crushed cashews (if using). Garnish with fresh coriander.

Variations

Make it gluten free: Use rice noodles, and replace soy sauce and kecap manis with a gluten-free tamari sauce. And make sure the tofu is gluten free, too.

Nutrition Info (per serve)

Calories 471 cal

Kilojoules 1970 kJ

Protein 24 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 8 g

Dietary fibre 6 g

Sodium 710 mg

Calcium 230 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.