Spinach Mi Goreng crepes

Recipes 18/06/2018

Use your Mi Goreng Noodles in a completely different but delicious way with these Spinach Crepes, served with a creamy spiced yoghurt sauce. Yum!

Serves Prep Time 15 Minutes Cook Time 15 Minutes

Ingredients 

  • 2 eggs (we love Woodland)
  • 1 cup plain flour
  • 3/4 milk
  • 1/2 water
  • 2 Tbsp melted butter
  • 1 cup baby spinach leaves
  • Indomie Mi Goreng noodle packs (incl. 2 chilli oil/seasoning sachets)
  • 1 1/2 cups shredded chicken (we love Santa Rosa)
  • 2 red capsicum, julienned/thinly sliced
  • 1 pack snowpeas, thinly sliced (approx. 15)
  • 1-2 carrots, julienned/thinly sliced
  • 7 tablespoons of natural Greek yoghurt
  • 2 teaspoons Simon Gault Home Cuisine Spiced Korma Seasoning
  • 1 teaspoon garlic powder
  • 1 Tbsp soy sauce (we love Lee Kum Kee)
  • The contents of one chilli sachet

Method

  1. In a blender mix egg, flour, milk, water, butter and spinach pulse for 20 seconds and leave in the fridge for 30 min.
  2. Cook 3 noodle packs as per instructions, drain water and stir through 2 sachets of chilli oil and seasoning, add shredded chicken and set aside to cool.
  3. Add the vegetables to the cooled noodles. Fry crepes in butter, stuff with filling and roll them up.
  4. Mix Greek yogurt, curry powder, garlic powder and chili oil in a bowl and stir, add salt and pepper to taste then serve alongside the crepes.

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.