Mee Goreng

INGREDIENTS

• 2 tbsp vegetable oil
• 225g firm tofu, cut into 2cm pieces
• 200g raw king prawns
• 5 spring onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 pak choi, quartered
• 100g green beans, cut into short pieces
• 300g fresh egg noodles
• Large handful of bean sprouts
• 1 red chilli, finely sliced, to serve
• Lime wedges, to serve

For the sauce:

• 1 tbsp dark soy sauce
• 2 tbsp soy sauce
• 1 heaped tsp of dark brown sugar
• 1 tbsp tomato ketchup
• 1 tbsp fish sauce
• 1 tsp chilli flakes

METHOD

1. In a small bowl, add all of the ingredients for the sauce together, combine and set aside.
2. Heat half the oil in a wok or non-stick frying pan over a high heat. Fry off the tofu until it is starting to colour. Remove and set aside. Repeat the same with the prawns, cooking them for 2–3 minutes until just pink all over. Remove and set aside.
3. Heat the remaining oil in the wok and add the garlic & spring onions and fry until fragrant. Add the pak choi and green beans and stir-fry for a minute or two, adding a little bit of water.
4. Add the noodles, fried tofu and prawns, along with the sauce.
5. Stir and toss together until the noodles are hot and everything is coated in the sticky sauce. Fold through the beansprouts, sprinkle with red chilli and serve straight away with lime wedges to squeeze over.