No-Fuss Beef Mince Mie Goreng

with Fried Shallots

2 tsp soy sauce

1 tsp honey

3 tsp vegetable oil

2 eggs

medium saucepan

julienne peeler or box grater

medium deep frypan

small frypan

Bring a medium saucepan of water to the boil for the noodles. Halve the cucumber widthwise, then cut into thin batons. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Combine 2 tsp soy sauce, 1 tsp honey and 1 tbs water in a bowl.

Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.

Meanwhile, heat 1 tsp vegetable oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the nasi goreng paste (see Make it milder) and cook, stirring, for 30 secs. Add the carrot and cook for 1-2 mins until tender. Add the noodles and sauce mixture and stir to combine. Remove the pan from the heat.

Heat 2 tsp vegetable oil in a small frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat.

Divide the beef noodles and cucumber among bowls. Top with the fried eggs and scatter over the fried shallots. Enjoy!

Nasi goreng paste gives a lovely flavour to the dish but it does have a chilli kick. If you don't like too much heat, reduce by half or to taste.