Recipe: Mi-Goreng with Winter Garden Greens

Late winter and early spring usually signals a glut of winter greens in the garden. Kale, silverbeet, chard, broccoli, boy chow, cabbage — all these veg can be so prolific that it can be hard to know what to do with them. Well, we’ve got you covered with our take on an Indonesian noodle dish, Mi Goreng, using broccoli and winter greens.

This dish can use a tonne of veg, as much as you want to put in it really, and the flavours are so delicious that my 7 year old and 10 year old love it! I’ve even made this dish using only broccoli and cauliflower leaves with amazing results! It’s quick and delicious for lunch or dinner. Check it out in 30 seconds in the video in the link, with a full recipe below.

Mi-Goreng with Winter Garden Greens

Ingredients

• 1-2 packets egg noodles

• Winter greens — cabbage, bok choy, kale, silverbeet, chard, broccoli (as much as you can handle)

• 1-2 red chillies

• 2-3 garlic cloves

• 1 tsp crushed ginger

• 2 Tbs ketjap manis

• 2 Tbs soy sauce

• crushed peanuts (optional)

• 1 Tbs water (optional)

Method

1. Cook and drain egg noodles according to the directions on the packet

2. Chop winter greens, chilli, and garlic. Crush or grate the ginger.

3. Heat a good splash of vegetable oil in a large pan or wok

4. When hot, add ginger, garlic and 1 chilli. Stir fry for 30 seconds, or until aromatic.

5. Add chopped greens and broccoli. Stir fry until just cooked. If the greens start to dry out, or the kale starts to burn, add a splash of water and cover with a lid for the remainder.

6. When just cooked, add ketjap manis and soy sauce. Stir fry for 30 seconds, or until veg coated.

7. Add cooked and drained egg noodles and combine until coated in sauce and vegetable mixed through. If the sauce is a little light, add a dash more soy and ketjap manis and stir.

8. Serve in a bowl, topped with fresh chopped chilli and a sprinkle of crushed peanuts (optional)

9. For a little something extra, shallow fry chopped onion, or shallots. Drain on a paper towel and use to your garnish mi-goreng along with the fresh chilli and peanuts.