A quick simple wok dish
Ready in no time
A clean and easy recipe if you like you can use any bits of any suitable vegetables you have left over

Of course it’s vegan!

You will need Mie.. Mie is a kind of noodle made from wheat, one rose or swirl of mie per person is enough.
You can use noodles if you wish.
Don’t overdo it, too many noodles or mie spoil it.
With this recipe you want to really taste the veggies

This makes enough for 4

Ingredients

Mie 4 nests

prepare all the vegetables in advance.

One large onion cut in half and then thinly sliced.
Garlic 3 large cloves halved lengthwise and sliced thinly
A chunk of ginger the same size as the garlic altogether, sliced to the same size as the garlic
juice of 1 lemon
sugar 1 tbsp. (or a little more to taste if the lemon is very strong)
4 tbsp Ketjap benteng manis (sweet soy sauce)
2 tbsp ketjap asin (salt soy sauce)
One paprika finely sliced, any colour
Green french beans blanched and cut in half.
Courgette, 1/3 of an average sized one. sliced lengthwise into strips
A little sunflower oil or peanut oil to start the cooking off in the wok.
salt to taste

technique

Chop all the vegetables as instructed above in advance
Blanch cool and cut the beans in advance.
Put a pan of water on to boil and cook the mie according to the instructions on the packet.

Add a little oil to the wok and quickly heat the ginger and garlic without burning them, turn them out onto a dish

Then sear the beans to get a little colour and flavour into them and turn them out onto a dish

Add the onion, paprika, mushrooms and courgette to the pan and toss turning the heat low
just as they are starting to soften.
Then add the beans, ginger and garlic back into the pan.

Add the lemon juice, the ketjap benteng manis, the ketjap asin and the sugar and stir through.

Add in the cooked and drained mie
for four people I add four mie ‘nests’
Turn it all over in the pan and mix well turning the heat right down to avoid burning.

Taste the cooking liquid,
it is important that you taste the liquid in the pan for balance

Add more sugar and/or ketjap asin to balance the lemon juice and ketjap benteng manis as needed,
taste it all again till you are satisfied with the flavour balance, adding salt only if you must.

Serve immediately

Any leftovers can be frozen and are delicious if reheated in the wok.