Mee goreng

A bowl of this veggie-loaded pork and noodle stir-fry makes the perfect weeknight dinner.

  • 30 mins cooking
  • Serves 4
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Mee goreng
  • 500 gram fresh wheat noodles
  • vegetable oil, for deep-frying
  • 1 small white onion (80g), sliced thinly
  • 2 tablespoon raw peanuts
  • 2 tablespoon peanut oil
  • 500 gram pork fillets, sliced thinly
  • 5 clove garlic, crushed
  • 2 tablespoon grated fresh ginger
  • 3 fresh red thai chillies, chopped finely
  • 10 fresh water chestnuts, sliced thinly
  • 18 snake beans (180g), sliced thickly
  • 2 stalks celery (300g), trimmed, chopped finely
  • 2 baby bok choy, chopped coarsely
  • 2 green onions, chopped coarsely
  • 1/3 cup (80ml) kecap manis
  • 2 tablespoon sweet chilli sauce
  • 1 tablespoon thick tamarind concentrate
  • 1/3 cup (80ml) vegetable stock
  • 1 teaspoon sesame oil


Mee goreng
  • 1
    Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
  • 2
    Heat vegetable oil in small saucepan. Deep-fry white onion until browned; drain on absorbent paper. Deep-fry peanuts until browned lightly; drain on absorbent paper. Blend or process onion and peanuts until chopped finely.
  • 3
    Heat half of the peanut oil in heated large wok; stir-fry pork until browned and cooked as desired. Remove pork; cover to keep warm.
  • 4
    Heat remaining peanut oil in wok; stir-fry garlic, ginger and chilli until fragrant. Add water chestnuts and vegetables; stir-fry 2 minutes.
  • 5
    Return pork to pan with noodles, kecap manis, sauce, tamarind, stock and sesame oil; stir-fry until heated through. Serve sprinkled with onion and peanut mixture.

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