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Mushroom and mangetout mee goreng recipe

Mushroom and mangetout mee goreng recipe

2 ratings

Literally translating as 'fried noodles', our veggie-friendly take on this Indonesian classic is so easy to make and is sure to transport your tastebuds. Nasi goreng paste gives instant flavour and the spicy blend is a perfect match for the earthy mushrooms, crunchy green veggies and silky noodles. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 352 calories / serving
  • Healthy
  • Vegetarian


  • 250g egg noodles
  • 3 tbsp vegetable oil, plus 1 tsp extra
  • 200g purple sprouting broccoli, trimmed and cut into 2.5 cm (1in) pieces
  • 250g chestnut mushrooms, finely sliced
  • 150g Portobello mushrooms, finely sliced
  • 150g mangetout
  • 3 tbsp nasi goreng paste
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 50g coriander, leaves torn
  • 1 red chilli, seeded and finely sliced
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    1g 7%
  • Sugars

    6g 6%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 51.4g Protein 13.3g Fibre 1.7g


  1. In a pan of boiling water, cook the noodles following the pack instructions, until tender. Use tongs to remove the noodles, reserving the hot water, and transfer to a colander. Rinse with cold water and drain. Tip into a mixing bowl and use scissors to cut the noodles into smaller segments. Stir in the extra 1 tsp oil and set aside.
  2. Return the reserved hot water to the boil. Add the broccoli and cook for 4-5 mins, until just tender. Drain, refresh with cold water, then drain again.
  3. In a large wok or frying pan, heat the remaining oil over a high heat until smoking. Add the mushrooms and fry for 1-2 mins, until golden on one side, then stir-fry for 1-2 minutes, until softened. Add the broccoli and the mangetout and stir-fry for 3-4 mins, until the mangetout is tender and the broccoli is heated through.
  4. Add the nasi goreng paste to the wok and stir through, then add the noodles and the soy sauces. Toss together and stir-fry for another 3-4 mins, until the noodles are heated through. To serve, divide between 4 bowls and scatter over the coriander leaves and sliced chilli.

Tip: Swap the egg noodles for a wheat variety to make this into a vegan-friendly stir fry.

See more Vegetarian recipes

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