My dad gave me 5 packets of mee goreng. It’s a dry noodles. I turned it into soup by adding leftovers cabbage lettuce egg and garnish with black sesame seeds.

“Mee goreng instant (specifically Indonesian Mi Goreng) is a popular, convenient dry-style instant noodle dish known for its savoury, sweet, and slightly spicy flavour profile. Unlike soup noodles, the noodles are boiled, drained, and mixed with seasoning oil, soy sauce, fried shallots, and chili sauce.” It’s not spicy enough for me.

“Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. Cabbage is a plant that is commonly eaten as a vegetable. It is a relative of broccoli, Brussels sprout, cauliflower, and kale. People use the leaves for medicine.”

“Cabbage is used for hard, painful breasts in breast-feeding women. It is also used for swelling (inflammation), cancer, and conditions in the stomach and intestine, but there is no good scientific evidence to support these other uses. Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. What’s more, some research suggests that it may support digestion, improve heart health, and decrease inflammation.”

“Lettuce is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. Lettuce is an excellent source of beta carotene (vitamin A) which is needed for healthy skin, bones, and eyes. Lettuce is a fair source of folate, which is needed for healthy cells and the healthy growth of babies during pregnancy in order to prevent neural tube defects.”

My lunch is comforting, healthy and delicious. Let’s cook!!!

Ingredients

Cabbage lettuce egg

8 cabbage leaves, cut to bite size
6 lettuce leaves, cut to bite size
4 Tbs vegetables stock or water
3 eggs, lightly beaten
1 Tbs garlic minced
oil
salt
pepper

Mee goreng 

1 packet of instant mee goreng
water

Method

Cabbage lettuce egg

In a saucepan on medium heat, add oil until heat up. Add garlic, cook until fragrant about 30 seconds. Next add in cabbage, stir around to coat in oil until soften.

Next make a well, add in the lightly beaten eggs, and vegetables stock. Mixed well into cabbage and then add lettuce, gives a couple of stirs to cooked the eggs and stock. Season to taste. When stock had evaporated, spoon vegetables onto bowl. Set aside.

Mee goreng

Put the kettle on. Empty the mee goreng and condiments into a bowl. For me: warm up the leftover cabbage lettuce egg in microwave for 1-2 minutes until warmed up. Once warmed up, set aside. Pour enough hot water over the mee goreng and condiments, and stir to mix well. Microwave the mee goreng for 5-7 minutes. Then add the leftovers. Toss around the cooked mee goreng soup. Scatter the black sesame seeds over the top. Serve immediately. Enjoy!!!

Note: For you: Cook the cabbage lettuce egg first. Set aside. Then cook the mee goreng. The remaining cabbage lettuce egg can be kept in fridge for 2-3 days. In freezer for 5-7 days. You can add broccoli, mushrooms or any green leafy vegetables of your choice. Or perhaps minced pork and broccoli with eggs.

https://helenscchin.com/2024/03/18/cabbage-lettuce-egg-black-sesame-seeds-mee-goreng-noodles-soup/

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