Mumbai x Malaysia
Pav bhaji mee goreng
Juhu beach bhaji meets a mamak wok. Butter is the official translator.
30 minTime
34 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original867kcalsame
34 gproteinsame
12 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Boil the noodles for 4 minutes, drain and toss with a few drops of oil.
- 2Fry the tofu in the oil on medium high heat for 4 minutes until golden. Lift out.
- 3Melt 1 1/2 tbsp butter on medium heat. Cook the chopped onion 3 minutes, then the garlic and capsicum 2 minutes, then the tomato 4 minutes, mashing.
- 4Add the potato, peas, pav bhaji masala, chilli and salt. Mash roughly and cook 2 minutes on medium heat.
- 5Turn the heat to high. Add the noodles, ketchup, kecap manis, soy, cabbage and tofu and toss for 3 minutes, letting them catch.
- 6Push the noodles aside, scramble the eggs for 1 minute and fold through.
- 7In a small pan, fry the pav crumbs in the rest of the butter on medium heat for 2 minutes until crisp. Top the noodles with crumbs, raw onion, coriander and lemon.
Serve it like this
Twirl the noodles into a tall nest on a warm plate, shower with crisp pav crumbs and raw onion, then add coriander and a lemon wedge on the side.
