Vegan Mee Goreng with Fresh Ramen Noodles
Crunchy Veggies & Garlicky Spiced Peanuts
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Mee goreng, a.k.a. spiced fried noodles, is a staple of Indonesian street food for good reason. This delicious combination of saucy strands, aromatics and vegetables is the type of thing you could crave every day—so we’re glad to oblige! Toss fresh ramen noodles with sweet pepper, carrots and baby bok choy, then garnish the works with garlicky, sesame-spiced fried peanuts. Voilà, fine food stall deliciousness in less than half an hour.
We will send you:
- 3 Garlic cloves
- 20g Ginger
- 1 Sweet pepper
- 100g Nantes carrots
- 340g Baby bok choy
- 60ml Ponzu lime sauce
- 25g Chopped peanuts
- 45ml Sweet soy sauce
- 225g Fresh ramen noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
2 g
Sodium
2480 mg
Total Carb
112 g
Sugars
32 g
Protein
20 g
Fibre
7 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, thinly slice the carrots crosswise. Remove the root ends of the bok choy; roughly chop. Halve, core and thinly slice the sweet pepper lengthwise. Peel and mince the ginger. Mince the garlic.
Make the spiced peanuts
In a large pan, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Reduce the heat to low and add the peanuts. Toast, stirring frequently, 30 sec. to 1 min., until coated; season with ½ the spices. Toast, stirring frequently, 30 sec. to 1 min., until fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium. Add the ginger and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the carrots and sauté, 2 to 3 min., until beginning to soften. Add the sweet pepper and bok choy. Sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
Combine the noodles
To the pan of vegetables, add the soy sauce, ponzu and noodles. Cook, stirring frequently, 1 to 3 min., until the noodles are coated and combined; season with S&P.
Plate your dish
Divide the noodles between your bowls. Garnish with the spiced peanuts. Bon appétit!
