Malaysian Mee Goreng

By ShannonB

Really delicious noodle dish, courtesy of Slimming World. 1 tbsp sweet chilli sauce = 2 syns for the whole dish (1/2 syn per serving)

Ingredients

• 12 oz / 340 g dried, thick egg noodles
• 2 medium potatoes, peeled and cubed
• 1 small onion, sliced
• 3 1/2 oz / 100 g bean sprouts
• 1 small red chilli, deseeded and chopped (or 1 frozen cube chilli)
• 2 tomatoes, cubed
• 3 1/2 oz / 100 g firm tofu, cut into 1/2 inch cubes
• 2 tbsp passata or tomato sauce
• 2 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 1 tsp curry powder
• 1/2 tsp turmeric
• Large handful fresh coriander leaves, finely chopped
• 1 egg, beaten
• 1/2 iceburg lettuce, shredded
• 2 spring onions, finely sliced

Preparation

Step 1

1) Cook noodles according to the packet instructions. Drain, rinse and set aside. Meanwhile, boil potatoes for 10-12 minutes until tender, then drain.

2) Heat wok over high heat and spray with cooking spray. Add onion and stir-fry 3-4 minutes. Add potatoes, bean sprouts, chilli, tomatoes, tofu, passata, soy sauce, chilli sauce, curry powder, turmeric and coriander. Mix and cook for 3-4 minutes. Season well, add the noodles, toss together.

3) Push mixture to one side of pan / wok and pour in the egg. Cover with the noodles and leave to set for 30 seconds or until cooked. Toss together, adding a dash of water if dry. Divide the lettuce between 4 plates, top with the noodle mixture, scatter over the onions and serve.