Konjac Mei Goreng

Serves: 4

Ingredients:

• 2 packets Slendier konjac noodles
• 100g tempeh
• 100g tofu

Sauce:

• 1 1/2 tbsp kecap manis
• 1 tbsp mushroom oyster sauce
• 2 tsp chilli sauce
• 1 tsp soy sauce
• 1 tbsp tomato ketchup
• 2 tsp oil
• 2 green onions
• 1/2 small red onion
• 2 cloves garlic
• 200g shredded cabbage

Method:

Drain and rinse the Slendier noodles ready to use.
Slice the tofu/tempeh into thin strips and bake for 10-15 minutes until golden.
For the sauce, simply mix all the ingredients together (kecap manis, mushroom oyster sauce,
chilli sauce, soy sauce, tomato ketchup)
Heat a large pan or wok over high heat, once hot add the oil and saute the green onion, onion
and garlic for 1 to 2 minutes until aromatic.
Move the onions and garlic to the side then add the tempeh and tofu. Season with some kecap
manis and then mix well.
Add in the cabbage. Cook the cabbage for 3-4 minutes over medium heat until tender
Add noodles into the pan, pour in the sauce, and mix well. Heating through until warmed and
ready.