Vegetable Mie Goreng

Name: Vegetable Mie Goreng
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian, Indonesian
Ingredients: 250 g dried egg noodles,cooked to pack directions; 2 tablespoon oil; 3 eggs, beaten; ¼ cup chopped spring onions; 350 g firm tofu, sliced; 1 large carrot, cut into sticks; 2 cups sliced mushroom; 1 packet Continental Recipe Base Chow Mein Mince; ½ cup water; 2 cups beansprouts

Vegetarian

Have a meat-free Monday with this quick and easy Asian stir-fry. You’ll have dinner on the table in 20 minutes, and a new family favourite.

10 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

250 g dried egg noodles,cooked to pack directions
2 tablespoon oil
3 eggs, beaten
¼ cup chopped spring onions
350 g firm tofu, sliced
1 large carrot, cut into sticks
2 cups sliced mushroom
1 packet Continental Recipe Base Chow Mein Mince
½ cup water
2 cups beansprouts

Heat 1 tablespoon oil in a large frying pan or wok, add eggs and spring onions and fry until cooked. Transfer to a plate.
Heat remaining oil and fry tofu until browned; set aside. Add carrot and mushrooms and stir fry for 2 minutes. Add combined Recipe Base and water then return tofu and eggs to pan along with the noodles and stir until combined and heated through. Top with beansprouts to serve.