Mie Goreng

Per serving

Calories

420

Protein

22 g

Carbs

30 g

Fat

24 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron34%
• Vitamin D6%
• B1223%
• Zinc32%
• Magnesium33%
• Omega-318%
• Folate31%
• Potassium18%
• Vitamin C41%
• Vitamin A9%
• Riboflavin27%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 200 g Egg noodles (dried)
• 2 whole Eggs
• 150 g Firm tofu
• 80 g Bean sprouts
• 100 g Cabbage
• 30 g Natural peanut butter
• 2 tbsp Soy sauce
• 1 whole Lime

Method

1. 1

   Bring a pot of water to a rolling boil. Lower in the eggs and boil for 8 minutes, then lift out and cool under cold running water. Peel and halve once cool enough to handle.

2. 2

   Return the same water to the boil and cook the egg noodles per the packet, usually 3-4 minutes, until just tender. Drain and set aside.

3. 3

   Cut tofu into 2cm cubes. Pan-fry in a little oil over medium-high heat for about 5 minutes, turning until golden on all sides.

4. 4

   Finely shred the cabbage. In the same pan over medium-high heat, add the drained noodles, shredded cabbage, and bean sprouts and stir-fry for about 2 minutes, until the cabbage just wilts. Stir in the soy sauce and the peanut butter thinned with the juice of half a lime and 1 tbsp water, then toss for 1 minute until everything is glossy and coated.

5. 5

   Divide noodles between bowls. Top with fried tofu and halved boiled eggs. Squeeze remaining lime over the top.