Spinach Mi Goreng Crepes

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

Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 4


2 eggs (we love Woodland)
1 cup plain flour
/4 milk
1/2 water
2 Tbsp melted butter
1 cup baby spinach leaves
3 Mi Goreng noodle packs (incl. 2 chilli oil/seasoning sachets)
1 1/2 cups shredded chicken
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


  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.
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