Vegetarian Mie Goreng A lower carbohydrate version of this popular Indonesian dish. It can also be served at lunch or dinner with extra protein e.g., chicken or tofu. Dinner Lunch Main Print this recipe Details Difficulty: EasyTo prep: 10 minutesTo cook: 10 minutesServes: 2 Nutrition per servingKilojoules: 1159kj (277 calories) Protein: 13.6g Fat: 17gSaturated fat: 3.7g Carbohydrate: 13g Fibre: 9.5g Carbohydrate/100g: 3.2gSodium: 600mg Potassium: 645mg Ingredients 1 x 390 pack Changs Super Lo-Cal wide noodles 1 tablespoon peanut oil ½ cup spring onions, finely chopped 1 tsp ginger, minced 1 tsp garlic, minced 1/2 tsp cumin powder 1/2 tsp turmeric 2 eggs, lightly beaten 1 cup wombok, shredded finely 2 carrots, peeled and ribboned* 2 tsp reduced salt tamari 2 tsp oyster sauce** 1 tsp sambal olek*** 2 eggs (to fry and add on top of noodles) Method Konjac noodles – remove from packet and place in a colander. Rinse under cold water for 15 seconds. Drain well to remove excess water. Set aside. Heat oil in a large fry pan or wok on high heat. Add spring onion, ginger, garlic, cumin and turmeric. Stir for 1 minute, until fragrant. Remove and set aside. Add beaten eggs and spread over the pan. Allow eggs to set a little then using a spatula, chop up egg. Add onion mixture back to the pan. Add wombok, carrot and 2 tablespoons water to the hot pan and stir. Next add konjac noodles, tamari, oyster sauce and sambal olek. Stir to combine, ensuring sauce has coated the noodles and vegetables. Divide noodle mixture between two plates. Using the same pan, turn on heat. Crack two eggs in the pan and fry until egg white has set but yolk is still slightly runny. Place egg on top of noodle mixture. Notes: *Carrot ribbons – simply use a vegetable peeler to peel ‘ribbons’ ** Vegetarian oyster sauce also available *** Sambal olek is an Indonesian chilli sauce.
