These savoury spinach crepes showcase a different but delicious way to enjoy Mi Goreng noodles. Fresh and full of flavour!
Ingredients
2 eggs (we love Woodland)
1 cup of flour
3/4 milk 1/2 water 2 tbsp melted butter 1 cup baby spinach leaves
3 Indomie Mi Goreng noodle packs (incl. 2 chilli oil sachets) 1 1/2 cups shredded chicken (we love Waitoa) 2 red capsicum A packet of snow peas (approx. 15 ) 3 carrots
For the Dressing 7 tablespoons of natural Greek yoghurt 2 teaspoons of curry powder (we love Mrs Rogers) 1 teaspoon of garlic powder Contents of one chilli sachet
Method
In a blender mix egg, flour, milk, water, butter and spinach pulse for 20 seconds and leave in the fridge for 30 min.
Cook 3 Indomie noodle packs as per instructions, drain water and stir through 2 sachets of chili oil, add shredded chicken and set aside to cool.
Chop up vegetables finely and add to cooled noodles. Fry crepes in butter, stuff with filling and roll them up.
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.
