Indonesian Chicken Mie Goreng

Name: Indonesian Chicken Mie Goreng
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 2 Lilydale chicken breast fillets, finely sliced; 250g dried fine egg noodles; 2 tablespoons kecap manis (Indonesian sweet soy sauce); 2 tablespoons soy sauce; 1 lime, juiced; 2 eggs; 80ml peanut oil; 3 garlic cloves, finely chopped; 1 long red chilli, deseeded and sliced; 4 spring onions, thinly sliced; Â½ tsp dried shrimp paste; 1 celery stalk, finely sliced; 1 bok choy, finely sliced; Â¼ wombok cabbage, finely sliced; 100g bean sprouts, trimmed; 1 lebanese cucumber, julienned; Fried shallots, Fresh lime wedges and Coriander leaves to garnish

15 mins Prep

15 mins Cook

4 Serves

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It’s time to step up your noodle game with this fast and easy recipe for Mie Goreng (fried noodles). Take it up a notch with tender chicken, sweet prawns and loads of healthy vegetables. Make it as spicy as you like.

2 Lilydale chicken breast fillets, finely sliced
250g dried fine egg noodles
2 tablespoons kecap manis (Indonesian sweet soy sauce)
2 tablespoons soy sauce
1 lime, juiced
2 eggs
80ml peanut oil
3 garlic cloves, finely chopped
1 long red chilli, deseeded and sliced
4 spring onions, thinly sliced
½ tsp dried shrimp paste
1 celery stalk, finely sliced
1 bok choy, finely sliced
¼ wombok cabbage, finely sliced
100g bean sprouts, trimmed
1 lebanese cucumber, julienned
Fried shallots, Fresh lime wedges and Coriander leaves to garnish

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Cook noodles according to packet instructions, then drain and rinse under cold water. Set aside.
In a small bowl, mix the kecap manis, soy and lime juice, then set aside.
Beat the eggs lightly with 2 tablespoons of water.
Heat the wok over high heat. Add one tablespoon of oil, then add the egg and swirl around the wok to make a thin omelette. When just set, carefully remove from wok to a clean chopping board. Roll up and slice.
Return the wok to the heat, add 1 tablespoon of oil and cook the chicken pieces on both sides, then remove to a clean plate and set aside.
Add remaining oil to the wok and stir fry the garlic, chilli, spring onions and shrimp paste for 1-2 minutes. Add the celery, bok choy and cabbage and stir fry for a further 1-2 minutes until just tender.
Add the noodles, chicken, omelette and sauce from point 2. Keep tossing for 2 minutes to heat through until all ingredients are coated in the sauce.
Top with bean sprouts, cucumber, fried shallots and coriander and serve immediately with a wedge of lime.