Prawn Mee Goreng with Cashews & Coriander

Destination: Malaysia. Our Atlas Weekly mee goreng is Mamak-style because it uses fresh yellow noodles. Other versions include Maggi goreng, made with the Maggi instant noodles many Australians know well! Mamak mee goreng is a testament to Malaysia's coastal communities and multiculturalism. Traditionally served with prawns or fish cakes, it is often associated with Malaysia's Indian-Muslim communities.

Serves 2 · 10 mins + prep

In your box

• 1 prawn pack
• 1 ATLAS mee goreng sauce tub
• 1 hokkien noodle pack
• 1 toasted cashew sachet
• 1 carrot
• 1 cabbage piece
• 1 spring onion bunch*
• 1 coriander bunch*

*Coriander and spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil (peanut preferred)

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Bring a saucepan of water to the boil. Shred the cabbage, then peel and dice the carrot. Finely slice 1 spring onion* per person. Pick and wash 1 teaspoon of coriander* leaves per person.

2. Sear the prawns. Heat a splash of oil in a wok or frying pan over high heat. Add the prawns and cook for 60 seconds, flipping after 30 seconds, until opaque and just cooked. Remove from the pan and set aside, reserving the pan.

3. Cook the carrot & cabbage. Return the pan to high heat with a splash of oil. Add the carrot and cabbage and cook for 2 minutes or until beginning to soften.

4. Cook the noodles. Once the water is boiling, add the noodles and cook for 30 seconds or until softened and loose. Drain and add straight to the pan with the vegetables.

5. Mix everything together. Add the sauce and prawns to the pan with the noodles and vegetables, stirring until the sauce coats the noodles. If your wok or frying pan isn't big enough, do this step in a large mixing bowl.

To serve

Divide the prawn mee goreng between serving bowls. Garnish with the cashews, spring onion and coriander.

Chef's tips

• Wanna wing it? Add chicken, egg or more seafood, or garnish with bean sprouts.
• Tongs work best for mixing noodles with the other ingredients, rather than a wooden spoon or wok spoon.
• You'll want a wok or large frying pan, a saucepan, a sieve and a mandoline (optional) for this one.

Allergens: crustacean, wheat, gluten, garlic, soy, onion, nuts (cashews), egg, mild chilli.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Malaysia Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.