Editor's Pick #2: Mie To Follow

Editor's note: Noodles, spices and veggies, along with whatever you have cluttering up the fridge and needs a zhush and an evening date with flavour. One stop shop for "I fancy a takeaway but surely I can do that myself?". Well, you can - read on for the Mie Goreng, treat yourself to a couple of extra ingredients on your next shop and you won't be disappointed.

Here's the Mie Goreng - the noodle version of the Nasi Goreng. The Mie includes two ingredients you may not have come across previously – kecap manis – aka sweet soy sauce and sambal paste – a paste made from chillies and spices and both ingredients are easily available in larger supermarkets.

Mie Goreng

Serves 4-6

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

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, flip it and repeat. Slide the omelette out of the pan on to a board, 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). Sweet baby peppers – red, yellow and orange – would work well too.

Serve straight from wok or spoon into individual bowls and garnish with the omelette strips and peanuts.

You could add sliced water chestnuts and/or bamboo shoots. If you've other leftover vegetables or cooked chicken or meat – dice and add too.