If you have never seen Indo Mie brand of instant noodles, hunt them down and stockpile as many as you can. With so many extra seasoning ingredients contained in the one small packet, they are great value. The thing I particularly love is the fact that your options for creating a whole range of tasty Asian inspired dishes without the need for cumbersome bottles of sauces, is always greatly increased by having a pack on hand.
This dish was inspired by the Japanese pancake, Okonomiyaki. Translated it means, ‘what you like’ meaning it is based on whatever vegetables and meats are available; this is the Japanese version of bubble and squeak. I’ve kept my recipe vegetarian, but of course you could add some bacon or cured sausage if you like.
With a savoury boost from the seasoning mix and lots of crunchy bits to enjoy, this is sure to become a regular quick fix meal both on the road, and at home.
1 x packet Mi Goreng fried noodles (see photo)
½ x small green capsicum, thinly sliced
1 x small bag of shredded cabbage, carrot and onion mix
1 x small can of corn kernels, drained
2 x eggs
- In a small pot, bring water to the boil. Add noodles and set aside to soak for 2 minutes, do not keep on the heat. Drain well.
- In a large pot or bowl, combine noodles, veggies and eggs. Use a fork to combine well, season with the dry seasoning mix from the noodle pack (not the oil), and pepper.
- Heat a fry pan over medium heat with a teaspoon of oil. Add half the mix and spread to the edges of the pan. Press down on with the back of a fork to ensure vegetables are not sitting on top of the noodles.
- Cook for 4-5 minutes or until crisp and brown. Keep an eye on the heat at this stage so it does not burn. Place a plate over the top of the pan, gently turn the pan upside down holding the plate with the palm of your hand to remove the cake. Slide it gently back into the fry pan to finish cooking the other side.
- Slide veggie cake out of pan onto plate, repeat with remaining mix.
- Scatter with fried onions and drizzle over sweet soy and chili sauces.
- You want to the noodles to be just hydrated, if they are over cooked the cakes will fall apart
- Don’t worry if a few loose veggies pop out the sides, they will still taste great
- Be careful with adding any extra salt as the seasoning mix is already quite salty
- A fried egg on top of the veggie cake is a great way of adding more protein to this dish
- Any kind of shredded cabbage will work
- Spinach, shredded kale or chard can be added
- Match sticks of zucchini can be used however they need to be squeezed of excess water so as they don’t make the mix too wet
- As the name suggests, add whatever vegetables you like!