Meal for one

Today, the weather is so hot top of 38 degrees C. I don’t feel like going out to get food from the groceries. I am glad I have some leftovers of my mixed vegetables that I had freeze it. I have written down the recipe for the mixed vegetables-colourful for 4-6 people. Anyway, in my pantry, I found this last packet of mee goreng. Best use them before it expires.

Google: Mee goreng in how Malaysian pronounce it. Indonesian called it. “Mi goreng is an Indonesian style of often spicy fried noodle dish. These instant noodles will fill you up and are super easy to make when you’re in a rush and out of time! They’re often served with fried shallots, shrimp, egg, chicken, beef, and/or cabbage. It is known for its unique flavour, which includes a mix of sweet, savory, and spicy.”

This is can be a simple and save time dinner or lunch. Especially in the heat Summer Day, I don’t want to spend too long in the kitchen. It’s colourful, tasty, and delicious. Let’s cook!!!

Ingredients

3 carrots, cut into matchsticks
3-5 cabbage leaves, cut into bite sizes
1 canned baby corn, cut into 3
1 medium size zucchini, cut into bite size
1 red capsicum, seeded and cut into strips
1 green capsicum, seeded and cut into strips
1 thumb ginger, removed skin and cut into thick matchsticks
1/8 c vegetables stock
1 Tbs minced garlic
1 1/2 Tbs Shao Xing Chinese cooking wine
3 Tbs soy sauce
oil
salt
pepper

Mee goreng Ingredients

1 packet instant mee goreng
water

Method

To blanch vegetables

Bring a large saucepan of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add carrot to the boiling water and blanch for 3 minutes, uncovered, or the desired degree of doneness. Scoop the carrots from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.

To cook vegetables first then mee goreng

Heat 2 Tbs oil in a big saucepan over medium heat, and add in garlic, ginger and cook for 30 seconds. Then add in vegetables stock, cabbage leaves, cook for about 2 minutes. Next add in zucchini, red and green capsicum, baby corns and cook for about 3 minutes. Now add in the carrot and cook for about 1-2 minutes.

Pour Shao Xing Chinese cooking wine, and soy sauce. Stir to mix well for 1-2 minutes. Check the doneness of vegetables. Once done to your desired cooking add seasoning. Enhance the vegetables at the end of cooking with 1 Tbs oil (OPT). Spoon onto plate and cover with foil.

Meantime, bring a pot of water to boil then reduce to a simmer. Open the mee goreng packet and place the mee goreng condiments in a bowl. Put the instant mee goreng when the water is boiled and in simmering mode. Cook mee goreng until soft and cook. Drain it well and put into the bowl with the condiments inside. Stir to mix well. Next add in the mixed vegetables into the mee goreng and toss to mixed around. Serve mee goreng mixed vegetables with a glass of white wine. Enjoy!!!!

Note: When blanching a mix of vegetables, don’t cook them together since they may not all cook at the same time. Start with the lightest coloured or mildest flavoured vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

https://helenscchin.com/2024/02/05/mee-goreng-vegetables/

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