Mee goreng with leftovers

Right across Asia, leftover bits of meat and vegetables are turned into fried rice or fried noodles for the following day's breakfast or lunch. So what do you do when you have 4 spears of asparagus, 50g of fresh tofu, and one handful of beansprouts that had seen better days? Mee goreng to the rescue! Throw in a few peanuts for protein, a dash of lime juice and roasted chilli paste for flavour, and dig in!

Recipe

1-2 tsp oil
50g of firm tofu
small handful of raw (or roast, unsalted peanuts)
2-3 tbsp thinly sliced onion or spring onion (about 1 spring onion, or 1/4 of a small yellow onion
1 tsp minced garlic
handful of vegetables, sliced thinly
handful of beansprouts
noodles (of your choice) - if dried, soak in hot water for a few minutes before you begin cooking
2 tsp kecap manis (sweet soy sauce)
1 tbsp oyster sauce
1-2 tsp of roasted chilli paste
Slice of lime

Dry heat a large pan, and add the raw peanuts, Toss over medium heat, watching carefully, for a couple of minutes until golden. If using roast peanuts, skip this step.

Heat half the oil, and slice the tofu and fry a couple of minutes on each side, until crisp and brown. Set aside.

Add the rest of the oil to the pan, and add the onion and garlic. Cook 2-3 minutes, until softening. Add the vegetables stir fry another 2-3 minutes, then the beansprouts.

Add the noodles, kecap manis and oyster sauce to the pan, and toss everything together to heat through.

Top the noodles with the peanuts and tofu. Add chilli paste and lime juice to taste, and enjoy.

Serves: 1
Preparation and cooking time: 13-15 minutes