Looking for something?

Vegetable Mie Goreng

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 to add to the recipe book!
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

556kcal

Energy (kJ)

2330kJ

Protein (g)

30.4g

Carbohydrate incl. fibre (g)

68.2g

Carbohydrate excl. fibre (g)

60.2g

Sugar (g)

13.2g

Fibre (g)

8.0g

Fat (g)

20.5g

Saturated fat (g)

3.9g

Unsaturated fat (g)

14.8g

Monounsaturated fat (g)

5.2g

Polyunsaturated fat (g)

9.5g

Trans fat (g)

0.1g

Cholesterol (mg)

214mg

Sodium (mg)

509mg

Salt (g)

1.27g

Vitamin A (IU)

8182IU

Vitamin C (mg)

24.9mg

Calcium (mg)

269mg

Iron (mg)

6.79mg

Total

2222kcal

9319kJ

121.7g

272.7g

240.6g

52.9g

32.1g

82.0g

15.7g

59.3g

20.9g

37.8g

0.2g

857mg

2035mg

5.09g

32729IU

99.5mg

1078mg

27.16mg


  • 1 Heat 1 tablespoon oil in a large frying pan or wok, add eggs and spring onions and fry until cooked. Transfer to a plate.
  • 2 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.