In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Spicy, Protein Plus
2 Servings, 710 Calories/Serving
25–40 Minutes
With a name that means “fried noodles,” this popular Malaysian street food is a dish you can easily make at home thanks to our sweet and spicy house-made sauce.
Nutrition per serving
Calories 710, Total Fat 36g (46% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 235mg (78% DV), Sodium 840mg (37% DV), Total Carb. 59g (21% DV), Fiber 12g (43% DV), Total Sugars 7g (Incl. 5g Added Sugars, 10% DV), Protein 40g
Contains:
Eggs, Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the ramen
Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water, then return to the pot. While the water is heating and the ramen is cooking, start preparing the rest of the meal.
2
Prep and cook the eggs
In a wok or large frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the eggs and cook, stirring gently, until just set but still moist, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.
3
Prep your protein
4
Cook your protein
In the same pan used for the eggs, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is browned and cooked through, 4 to 6 minutes for jumbo shrimp, or plant-based chicken; and 5 to 7 minutes for ground meat. Transfer to a plate. Do not clean the pan. While your protein is cooking, prepare the onion and scallions.
5
Prep the onion and scallions; start the mee goreng
In the same pan used for your protein, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the onion and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 4 to 5 minutes. Meanwhile, prepare the remaining ingredients.
6
Prep the remaining ingredients; finish the mee goreng
To the pan with the onion and scallions, add the cabbage, ramen, and up to half the serrano and cook over medium-high heat, stirring occasionally, until the cabbage starts to wilt and the ramen is heated through, 2 to 3 minutes.
Stir in the mee goreng sauce base and your protein and any accumulated juices. Cook until the sauce is thickened slightly and the protein is heated through, 1 to 2 minutes. Stir in the scrambled eggs. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the mee goreng to individual bowls. Garnish with the green parts of the scallions and as much of the remaining serrano as you like. Serve with the lime wedges.