Went to Asian groceries to buy my favourite shin ram yun, unfortunately they are out of stock. Got mee goreng instead. Mee goreng are dry noodles. I turned it into soup by adding leftovers mixed vegetables and silken tofu minced pork buk choy.
“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.
“Chinese cabbage (Wombok/Napa) and lettuce are low-calorie vegetables high in vitamins and fiber, perfect for salads and cooking. Chinese cabbage is rich in vitamin C, calcium, and antioxidants, promoting immune health and digestion, while lettuce provides hydration. Both contribute to cholesterol management and contain cancer-fighting compounds, with very high water content (>95%) and additional minerals like potassium, iron, and magnesium.”
“Silken tofu is a soft, custard-like tofu made from coagulated soy milk, rich in plant-based protein and essential nutrients like calcium, iron, and manganese, and may help lower LDL cholesterol. It has a mild taste that absorbs flavours and supports bone density. Buk choy is a nutritious Chinese leafy green with crisp stalks and dark green leaves, packed with vitamins A, C, and K for immunity and bone health. It is low in calories and may help in weight management, contains cancer-reducing compounds, and is rich in potassium and fiber for blood pressure regulation.”
I have written down Mixed vegetables recipe and the link for Silken tofu minced pork and buk choy at the bottom. My lunch are colourful, healthy and delicious. Let’s cook!!!
Ingredients
Mixed vegetables
6-8 carrots, cut into bite size
3 zucchini, cut into bite size
1 big red capsicum, cut thin strips
1 medium size cauliflower, florets
2 canned baby corn, wash and drain dry, cut into halves
100-120 ml vegetables stock
1 1/2 Tbs minced garlic
oil
butter (OPT)
salt
pepper
Mee goreng and leftover silken tofu minced pork and buk choy
1 packet of instant mee goreng
water
leftover silken tofu minced pork and buk choy
Method
Mixed vegetables
Heat oil and butter in a big saucepan until hot. Then add garlic cooked until fragrant about 1 minute. Add carrots, vegetables stock and cauliflowers cook for about 3-4 minutes until soft. Next add in zucchini and capsicum cook until tender about 2-3 minutes. Lastly, add in baby corn and cook about 3 minutes.
Season with salt and pepper to taste. Once vegetables are cooked transfer to two plates. Serve with rice, roast chicken and bean shoots. Enjoy with a glass of red or white wine.
Mee goreng and leftover silken tofu minced pork and buk choy
Put the kettle on. Empty the mee goreng and condiments into a bowl. Meantime, warm up the silken tofu, minced pork, and buk choy mixed vegetables separately in the microwave for 1-2 minutes; at 30-second intervals each time 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 both warmed-up dishes around the mee goreng. I try not to break up the silken tofu; leave it on top. Serve immediately. Enjoy!!!
Note: For you: Cook the two dishes first. Then do the mee goreng, pour enough hot water into bowl. Microwave until cooked about 5-7 minutes. Spoon some of both the dishes and toss to mix well. Serve immediately.
You can add broccoli, cabbage, mushrooms or any green vegetables of your choice. You may add cornstarch to thicken the sauce or add soy sauce. You may add chicken pieces in if you like.
My Silken tofu minced pork and buk choy recipe:
https://helenscchin.com/2023/01/10/silken-tofu-minced-pork-and-buk-choy/
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