Mee Goreng

Serves 2


  • 2 tbsp canola oil
  • 1/2 onion, peeled and diced
  • 1/2 package of extra firm tofu
  • 1/4 pound green beans
  • 1/4 pound bok choy, leaves and stems cut into large chunks
  • 2/3 pound fresh egg noodles (ramen style noodles, which, we’ve used in the past)
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsbl sambal olek or other savory chili paste (sriracha)
  • 4 tsp soy sauce
  • bean sprouts
  • shredded iceberg lettuce
  • scallion and lemon wedge to garnish


  1. Prepare tofu in another pan to make crispy (the secret is out, use cornstarch!)
  2. Cook noodles according to package.
  3. In a large pan or wok heat oil, saute onion for about a minute, add green beans and cook about 3 minutes.
  4. Add bok choy and cook until it wilts.
  5. Add all spices and bean sprouts a bit of cold water and toss.
  6. Combine all ingredients in a bowl and serve!

Source: Adapted from Ottolenghis’ Mee Goreng