| Preparation time: 45 minutes | | | | 2. Heat the wok until it is getting very hot, after that |
| Total cooking time: 10 minutes | | | | add 1 tablespoon of the oil and swirl it around to coat |
| Serves: 4 | | | | the side. Stir-fry the noodles until plump and warmed |
| Ingredients for the mee goreng recipe: | | | | through. Remove to a serving plate; cover to keep |
| 1 large onion, finely chopped | | | | warm. |
| 2 cloves garlic, finely chopped | | | | 3. Add another tablespoon of oil to the wok and |
| 2 red chillies, seeded and finely chopped | | | | stir-fry the paste until golden. Add the prawns, steak, |
| 2cm (3/4 inch) piece fresh ginger, gratedoil, for cooking | | | | spring onion, carrot and celery and stir-fry for 2-3 |
| 350 g (11 oz.) Hokkien noodles, gently pulled apart (see | | | | minutes. Add the kecap manis, soy and tomato |
| Note) | | | | sauces and season well with salt and pepper. Serve |
| 500 g (1lb) peeled raw prawns | | | | immediately over the noodles. |
| 250 g (8 oz.) rump steak, finely sliced | | | | Nutritional Value for the mee goreng recipe: |
| 4 spring onions, chopped | | | | Protein 43 g; |
| 1 large carrot, cut into matchsticks | | | | Fat 17 g; |
| 2 celery sticks, cut into matchsticks | | | | Carbohydrate 14 g; |
| 1 tablespoon kecap manis | | | | Dietary Fibre 2.5 g; |
| 1 tablespoon soy sauce | | | | Cholesterol 230mg; |
| 1 tablespoon tomato sauce | | | | Energy 1600kJ (380cal) |
| Directions for the mee goreng recipe: | | | | Note for the mee goreng recipe: |
| 1. Combine the onion, garlic, chilli and ginger in a small | | | | Hokkien noodles are thick yellow noodles that have |
| food processor or mortar and pestle. Process in short | | | | already been cooked and are ready to use. If they are |
| bursts, or pound, until a paste forms, adding a little oil to | | | | not available, you can use dried egg noodles, but they |
| help the grinding, if necessary. | | | | must be cooked and drained well beforehand. |