Micah Meals

Indonesian Bacon & Egg Udon Stir Fry (Mie Goreng)




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  • 4 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp brown sugar (optional)

  • 1 tbsp ground coriander

  • 2 tsp ginger paste

  • 2 tsp garlic paste

  • 3 heads baby bok choi

  • 3 spring onions

  • 125g bacon

  • 2 eggs

  • 225g cooked udon noodles

  • 100g bean sprouts (optional) (Can usually only get at an Asian grocery store)

  • Fresh cilantro to garnish


  1. Put the soy sauce, oyster sauce, sugar, ground coriander, ginger and garlic pastes into a bowl and whisk together until you have a smooth sauce.

  2. Slice the Asian greens into 5cm (2 inch) pieces and roughly chop the spring onions.

  3. Place a wok or large skillet over a high heat until smoking hot, meanwhile cutting the bacon into 2.5cm (1 inch) strips. Add a little oil to the hot wok, then reduce the heat to medium-high and add the bacon. Cook for 3 minutes. Next, crack in the eggs and cook for one minute breaking them up with a spatula.

  4. Move to the side of the wok and add the noodles. Allow them to cook undisturbed for 30 seconds - they should start to char.

  5. Add the sauce to the wok, stir to combine with the eggs and noodles, and bring to the boil. Add the Asian greens, spring onions and beansprouts to the pan and toss to combine, then cook for 1-2 minutes, pressing everything into the sides of the pan to char and caramelise.

  6. Divide between two bowls and top with the coriander leaves.





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