The Gorengs continued – Mie Goreng

Here's the second Goreng – using leftover noodles and before we begin, a word about an ingredient you may not have come across previously – kecap manis – aka sweet soy sauce. You can get it in some larger supermarkets but, if you are fortunate enough to live near a Chinese supermarket you can buy it in larger bottles, more economical if you're going to be indulging in these recipes more than once and who knows what's coming next.

Mie Goreng

3 eggs

1 tbsp water

1 tbsp oil

1 onion, finely sliced

Drop of rapeseed or vegetable oil

3 cloves of garlic, crushed or tsps of paste

2 carrots, finely sliced (you could use cooked leftovers)

2 spring onions, finely sliced

Pinch of ground ginger

1 tsp ground coriander

1 tsp ground cumin

1 red chilli, seeded removed and finely diced

1 tsp sambal paste

250g medium egg noodles, cooked

(remember the nests mentioned previously in “Thursday

supper and stir fry”)

30ml dark soy sauce

60ml kecap manis

100g beansprouts

350g cooked prawns, defrosted

100g chopped roasted peanuts to garnish (optional)

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, turn and cook until set on other side. Slide the omelette out of the pan, roll up into a cigar shape and slice into strips – set aside.

Heat a large wok or frying pan and add a drop of oil. Add the onion and stir fry for 2 minutes, then add the garlic, ginger and carrots and fry for a further 2 minutes. Add a drop of water to prevent drying out.

Add the sambal paste, coriander and cumin and fry for 20/30 seconds – again you can add a drop of water if required. Add the cooked noodles, spring onions, beansprouts and prawns – turning until warmed through. Add the dark soy sauce and the kecap manis and repeat.

N.B. For a vegetarian version, substitute the prawns with 300g of shredded Chinese cabbage – aka bok choy or pak choi and 1 yellow pepper (cored, deseeded and diced)

Serve straight from wok or spoon into individual bowls and garnish with the omelette strips and peanuts. (serves 4-6)

A final suggestion – if you like ingredients like water chestnuts (sliced), bamboo shoots etc., add them to the dish. If you've other leftover vegetables, cooked chicken or meat – dice and add.

Be brave!