Weekly Meal Plan – Spring Week 6, 2022

Name: Mee Goreng with Asian Greens and Garlic Tempeh
Total time: 20 min
Ingredients: 300 grams thick rice noodles (- or egg noodles ); 1 tbsp oil (- we used peanut ); ½ wombok cabbage (- shredded ); 2 bunches asian greens (- bok choy, choy sum or pak choi, chopped into 5 cm lengths); ½ cup vegetable stock; 3 tbsp kecap manis; 200 grams bean sprouts; ¼ cup crispy fried shallots; 1 garlic clove; 1 birdseye chilli (- or long red chilli, deseeded if you prefer. ); 4 eschalots; 1 tsp white pepper; 1 tsp salt; 1 tbsp oil (- we used peanut ); 300 grams tempeh (- thinly sliced ); 2 garlic cloves (- crushed ); 2 tbsp soy sauce

Mee Goreng / Cheesy Chicken & Veggie Panini / Jerk Fish with Coconut Rice / Thai BBQ Beef Salad

Mee Goreng with Asian Greens and Garlic Tempeh

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Total Time 20 minutes mins

Servings 4

Print Recipe

Ingredients

▢ 300 grams thick rice noodles - or egg noodles
▢ 1 tbsp oil - we used peanut
▢ ½ wombok cabbage - shredded
▢ 2 bunches asian greens - bok choy, choy sum or pak choi, chopped into 5 cm lengths
▢ ½ cup vegetable stock
▢ 3 tbsp kecap manis
▢ 200 grams bean sprouts
▢ ¼ cup crispy fried shallots

Spice Paste

▢ 1 garlic clove
▢ 1 birdseye chilli - or long red chilli, deseeded if you prefer.
▢ 4 eschalots
▢ 1 tsp white pepper
▢ 1 tsp salt
▢ 1 tbsp oil - we used peanut

Garlic Tempeh

▢ 300 grams tempeh - thinly sliced
▢ 2 garlic cloves - crushed
▢ 2 tbsp soy sauce

Instructions

PREP

Marinate the garlic tempeh - combine the crushed garlic and soy in a a small bowl and toss the temeh to coat evenly.
Make the spice paste - combine all ingredients in a small blender and blitz into a smooth paste. You can also use a mortar and pestle.
Shred the cabbage, chop the asian greens and boil a pot of salted water.

COOK

Add noodles to the boiling water and cook for 2-3 minutes or until still slightly firm. Drain, rinse and set aside.
Heat oil in a wok, or large fry pan on medium high heat. Add spice paste and cook for 2-3 minutes until fragrant.
Heat another fry pan on medium heat. Add tempeh and cook for 2-3 minutes each side (do this while you are cooking the mee goreng).
Add the wombok and asian greens to the wok and toss through the spice paste until all coated. Cook for 2 minutes.
Add vegetable stock, kecap manis and noodles and toss well to combine. Remove from heat and toss through bean sprouts.
Finely slice/shred the cooked tempeh.
Divide mee goreng among bowls, top with tempeh and crisp shallots.