Fried noodle dish with vegetable and tempeh. Simple, palatable and an ideal meal for lunch box. Garnish with Chinese parsley and chilli, if desired. Preparation: 10 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 250g hokkien mee, blanched and drained well
° 2 pieces (100g) fresh tempeh, deep-fried and sliced
° 125g round cabbage or Beijing cabbage, cut into strips
° 50g carrot, peeled and shredded
° 1 clove garlic or 1 slice ginger, finely chopped
° 1½ tablespoons olive oil
° salt, to taste
° 2 tablespoons light soy sauce, or to taste
Method
1. Heat oil in a wok. Fry the garlic or ginger for half a minute or until fragrant.
2. Add the carrot, cabbage and tempeh. Stir fry over medium heat for 1-2 minutes. Season with salt.
3. Throw in the noodle, add the light soy sauce and toss gently to mix over low heat. Sprinkle some water for easier tossing, if needed.
4. Dish up and serve immediately.
Ingredients (serves 2)
° 250g hokkien mee, blanched and drained well
° 2 pieces (100g) fresh tempeh, deep-fried and sliced
° 125g round cabbage or Beijing cabbage, cut into strips
° 50g carrot, peeled and shredded
° 1 clove garlic or 1 slice ginger, finely chopped
° 1½ tablespoons olive oil
° salt, to taste
° 2 tablespoons light soy sauce, or to taste
Method
1. Heat oil in a wok. Fry the garlic or ginger for half a minute or until fragrant.
2. Add the carrot, cabbage and tempeh. Stir fry over medium heat for 1-2 minutes. Season with salt.
3. Throw in the noodle, add the light soy sauce and toss gently to mix over low heat. Sprinkle some water for easier tossing, if needed.
4. Dish up and serve immediately.
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