- 1 firm tofu pack
- 1 egg noodles pack *
- 1 light soy sachet
- 1 dark soy sachet
- 1 capsicum
- 1 carrot
- 1 green cabbage bag
- 1 lime
- 1 long red chilli
- 1 brown onion *
- 1 garlic clove
- 1 coriander bunch
This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.
Pantry staples: Cooking oil, white sugar, salt
Allergens: Wheat, gluten, soy, onion, garlic, egg
Specialised equipment: Absorbent paper
Chef's note: Mie goreng is a popular Indonesian noodle dish that uses a slightly sweetened soy sauce which adds a little sweetness to the dish. Feel free to add a fried egg on top for extra flavour.
* Use half of the noodles, onion and dark soy provided.
Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.
1. Prepare the tofu
Cut the tofu in half horizontally. Place onto an absorbent paper lined plate or tray. Top with more absorbent paper and place another plate or heavy weight on top. Leave for at least 5 minutes before cutting into 1cm slices.
2. Prepare the ingredients
Wash the vegetables. Cut the carrot into matchstick size pieces. Shave or thinly slice the cabbage. Cut the lime into wedges. Thinly slice the capsicum and onion. Pick the coriander leaves. Finely chop the garlic, coriander roots and stems and half of the chilli. Cut the remaining chilli into rounds.
3. Make the stir fry sauce
Combine the light soy, dark soy, finely chopped chilli, half of the garlic, juice from half the lime, coriander roots and stems and 1 teaspoon sugar. Taste and add more sugar if desired.
4. Fry the tofu
Heat a generous splash of cooking oil in a frying pan over medium-high heat. Cook the tofu slices for 5 minutes, turning often, or until all sides are browned and crisp. Drain on absorbent paper.
5. Cook the vegetables
Heat another splash of oil in the frying pan over medium heat. Add the onion, carrot and capsicum and cook, stirring, for 5 minutes or until softened.
6. Cook the noodles
Meanwhile, bring a saucepan of water to the boil. Rinse the noodles under cold water to remove some of the starch. Drop the noodles into the boiling water and stir gently to ensure they separate well. Cook the noodles for 1 minute or until cooked through. Drain through a sieve or colander.
7. Add the noodles
Add the noodles and the remaining garlic and cook for 1 minute. Add the stir fry sauce and tofu. Toss to combine. Add a little water if needed.
8. To serve
Divide the noodles between serving plates. Serve with the cabbage, remaining lime and remaining chilli to taste. Toss all ingredients together before eating.