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Mei goreng, tofu, crispy egg



Tofu in mei goreng sauce

Sambal paste


Udon noodles


Spring onion (1/2 of supplied)

Lebanese eggplant

Lemon (1/2 of supplied)

Tomato (1/2 of supplied)


YOU’LL NEED‭:‬ Knife, chopping board, medium saucepan, large frying pan

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Soy, garlic, onion, gluten, wheat, sesame

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.



1. Cook the eggplant: Char the eggplant directly over the gas flame for approximately 5 minutes or until charred and softened. When cooked, place on the chopping board. Once the eggplant has cooled down remove the burnt skin and gently pull apart the flesh.

2. Cook the mushrooms: Roughly chop the mushrooms. Heat a splash of oil in a frying pan over a medium high heat. Cook the mushrooms for approximately 3 minutes, or until browned and cooked through.

3. Prepare the noodles: Place the noodles in a heat proof bowl. Pour boiling water over the noodles and let sit for 3 minutes. Drain to remove the water.

4. Make the sambal: Wash the vegetables. Finely chop the whites of the spring onions and the tomatoes  and mix together. Combine with the sambal paste and a squeeze of lemon.

5. Make the mie goreng sauce: Heat the mie goreng sauce with tofu over the mushrooms. Remove and set aside. Wash the pan.

6. Fry the noodles and egg: Reheat the cleaned pan. Add a lot of your preferred oil to the pan. Add the drained noodles and cook until crisp. Do not touch when cooking. Cook one side only. Remove from the pan. Reheat the frying pan and cook egg in the oil until puffed and crisp.

7. To serve: Finely slice the greens of the spring onions on the diagonal. Place the noodles on a serving plate. Top with the eggplant, spring onion greens, sambal, mie goreng sauce and fried egg.

For downloadable pdf version, click here.