Mei goreng – noodle lettuce wraps, tempeh, greens, crispy shallot

Cook time: 25 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Noodles
Couple
1 bag
Family
1 bag
Onion
Couple
1/2
Family
1
Pak choi
Couple
All
Family
All
Carrot
Couple
1
Family
2
Lemon
Couple
1/2
Family
1
Iceberg lettuce
Couple
1/2 head
Family
1 head
Garlic
Couple
3 cloves
Family
5 cloves
Tempeh
Couple
1 pack
Family
2 packs
Cucumber
Couple
1/3
Family
1/2
Bean sprouts
Couple
1 bag
Family
1 bag
Mei goreng sauce
Couple
1 pottle
Family
1 pottle
Fried shallots
Couple
1 packet
Family
1 packet

Mei Goreng is popular street food in Malaysia, Indonesia and Singapore.

If the lettuce cups are too messy, the lettuce can be shredded instead and mixed through the noodles (like a salad) just before serving.

 

 

Instructions

1

Bring a medium pot of lightly salted water to boil and cook the noodles for 8 minutes, or until soft. Drain and cool under cold running water. Toss with a little oil to prevent sticking.

2

While the noodles are cooking, slice the onion.

Cut the pak choi lengthwise, then thinly slice the white part and roughly chop the green part into 3 cm strips.

Peel the carrots and cut into 1 cm half-moons.

Thinly slice the cucumber in half-moons.

Cut the lemon into wedges.

Cut the lettuce into quarters.

Peel and mince the garlic.

3

Dice the tempeh, then run your knife through it a few times so it’s roughly minced.

Heat a large fry pan to medium-high heat and fry the tempeh in a bit of oil.

Add the minced garlic, salt and a little more oil.

Add a splash of the mei goreng sauce.

Keep warm.

4

In a wok or large frypan, on medium-high heat, fry the onion in a little vegetable oil for a minute, stirring constantly.

Add the carrots and pak choi, then saute, stirring regularly for another 2 minutes. A bit of colour on the vegetables is good.

Add a tablespoon of water and cook for another minute until the vegetables are cooked through.

Place in a bowl and set aside.

5

Working quickly, wipe the wok or frypan out and return to the heat.

Fry the noodles in a little oil for 3 to 4 minutes on medium heat.

Add the vegetables back in along with three-quarters of the mei goreng sauce, cucumber and the bean sprouts. Taste, and add more sauce and/or salt, as needed.

6

Gently break apart the lettuce into cups. Fill the cups with noodles and tempeh, top with fried shallots, squeeze over with lemon juice and dig in!

Add a little chili on the side if you want.



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