Vegetarian Mee Goreng
for the whole family from the Guardian Childcare menu

Ingredients:

• 750g Hokkien Noodles
• 400g Honey Soy Tofu 1cm diced
• 4tsp Garlic
• 2 Limes juiced
• 320ml Kecap Manis
• 250ml Soy Sauce
• 80ml Canola Oil
• 16 Spring Onion, finely sliced
• 800g Bok Choy, shredded
• 400g Bean Sprouts

Method:

1. Cook the noodles in a pot of boiling water for 7 minutes, or until tender.
2. Drain and rinse under cold water, set aside.
3. Combine lime juice, kecap manis and soy in a bowl, set aside.
4. Heat oil in a wok over medium heat, cook tofu, occasionally stirring, for 6-7 min or until golden.
5. Add garlic, toss to combine, then transfer to a heatproof bowl and set aside.
6. Wipe wok clean, then return to high heat.
7. Add spring onion, pak choy, cooked noodles, and tofu.
8. Cook, tossing for 2 minutes, or until heated through and all ingredients are coated in the sauce.
9. Stir through bean sprouts and divide between serving bowls.
10. Top with extra spring onion and serve immediately

From our Chef Jacquelyn Carroll, from Mulgrave East.