Indonesian Veggie Mee Goreng with Sesame Egg Ribbons & Crispy Shallots

Steps

1. Bring a medium pot of hot salted tap water to the boil with the lid on.
2. Whisk eggs in a small bowl with a pinch of salt. Heat sesame oil in a large, non-stick frypan on medium-high heat. Add egg mixture, swirling pan so egg covers the base. Cook for 2 minutes, until egg is cooked through. Transfer to a chopping board and slice into ribbons. Set aside. Reserve pan.
3. Slice mushrooms and spring onion and separate bok choy leaves. Pick coriander leaves. Set aside separately.
4. Add noodles to pot of boiling water, stir to separate strands and cook on high heat for 5 minutes, until almost tender. Add bok choy to pot and cook for a further 1-2 minutes, until bok choy and noodles are tender. Drain and rinse with warm water. Return to pot with oil to prevent sticking.
5. Heat oil in reserved frypan on high heat. Cook mushrooms and spring onion with a pinch of salt for 3-4 minutes, until mushrooms are just tender. Add nasi goreng paste and cook for a further 1-2 minutes, stirring, until fragrant. Add a splash of water if paste starts to stick to the pan.
6. Add cooked noodles, bok choy, char kway teow sauce, water measure and sweet chilli sauce to pan and toss together. Cook for a further 1-2 minutes, until hot through.
7. Veggie noodles topped with egg, coriander, mung bean sprouts and crispy shallots.