Egg Mee Goreng with Peanuts

Egg Mee Goreng with Peanuts

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 7, 2016.
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This week's simple yet delicious express recipe!

Ingredients

EGG MEE GORENG

  • 250g fresh noodles
  • 4 eggs
  • 1 tablespoon oil
  • 1/2 brown onion, finely sliced
  • 2–3 spring onions (white part only), thinly sliced
  • 1 carrot, peeled, thinly sliced, then cut into fine matchsticks
  • 100g shiitake mushrooms, sliced
  • 3 tablespoons mee goreng sauce
  • 1–2 tablespoons water

TO SERVE

  • 1/2 iceberg lettuce, finely chopped
  • 2–3 spring onions (green part only), thinly sliced
  • 1/4 cup chopped roasted peanuts
  • Dash of chilli sauce (optional)
  • 1 lemon, cut into wedges

Steps

  1. a full kettle to the boil.
  2. Place noodles in a large, heat-proof bowl or pot and pour over boiling water to cover. Use a fork to roughly separate noodles then drain immediately.
  3. In a small bowl, lightly whisk eggs with a pinch of salt. Heat oil in a wok or a large fry-pan (preferably non-stick) on medium heat. Add eggs, scramble them around a bit with a wooden spoon then let set as an omelette. Remove from wok/pan and set aside before roughly chopping. Keep wok/pan on heat.
  4. Increase heat to high and add a drizzle of oil to wok/pan. Stir-fry onion, spring onions (white part only), carrot and mushrooms for 2–3 minutes. Add drained noodles, mee goreng sauce and chopped omelette, and toss everything together for a further 1–2 minutes, until heated through. Toss through water then remove from heat.
  5. Divide egg mee goreng between plates and top with lettuce, spring onions (green part), and peanuts. Serve with chilli sauce (if desired) and lemon wedges to squeeze over just before eating.

Nutritional Information

Energy 2042 kj
488 kcal
Protein 21.6g
Carbohydrate 47.4g
Fat 21.8g