540g Hakubaku ramen noodles
500g Beef strips
250g Baby bok choy (cut roughly)
250g Baby spinach leaves (cut roughly)
1/4 cup Fresh coriander (roughly chopped)
4 Spring onions (finely sliced)
1tbsp Peanut oil
2 cloves Garlic (crushed)
10g Fresh ginger (grated)
2tbsp Dried shrimp
60ml of each Kecap manis & beef stock
2tsp Sambol oelek
70g Roasted peanuts (unsalted, chopped)
3 Eggs (lightly beaten)
Beef with Fried Ramen noodles (mee goreng)
STEP ONE:RAMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
Heat 1tsp of the peanut oil in a wok.
Add half the beaten egg, swirling wok to make a thin omelette.
Cook until omelette is just set.
Remove omlette from wok and place on a cutting board.
Add 1tsp of the peanut oil to the wok and add the rest of the egg, cook as for first omelette.
Tightly roll each omelette and then slice thinly.
In a bowl combine the beef strips, ginger and garlic.
Heat the remaining peanut oil in a wok.
Add the beef combination, stir-frying in small batches until beef is browned and just cooked.
Add bok choy to wok and stir-fry until just wilted.
Add the beef strips and ramen noodles along with the coriander, baby spinach, spring onion, shrimp and combined kecup manis, beef stock and sambol oelek.
Stir-fry until heated through.
Divide stir-fry between 4 deep serving bowls.
Place omelette strips on top.
Garnish with chopped peanuts.