Mee Goreng

Dinner

Ingredients

  • Boneless chicken (optional)
  • 3 TBS oil
  • 3 eggs
  • 1 onion, finely chopped
  • 1/2 cabbage, finely shredded (approx. 4 cups)
  • 2 carrots, thinly sliced with a peeler
  • 3 spring onions
  • 400g pre-cooked egg noodles or udon noodles
  • 1 TBS oyster sauce
  • 2 TBS soy sauce
  • 2 TBS sweet chilli sauce
  • To serve - coriander, roasted peanuts or cashews, and lemon wedges

Method

  1. Cook chicken in 1cm strips in an oiled pan until browned. Set aside.
  2. Lightly whisk eggs with a pinch of salt. Pour into the pan and cook, cutting into strips with a fish slice. Set aside.
  3. Heat oil in a large pan and stir-fry onion and cabbage for about 3 minutes until wilted.
  4. Add carrots and spring onions. Stir-fry for another 2 minutes.
  5. Pour boiling water over noodles to loosen, then drain.
  6. Add noodles to the pan with vegetables. Add oyster sauce, soy sauce, and sweet chilli sauce. Toss to coat everything evenly.
  7. Serve topped with egg strips and chicken. Add coriander, roasted nuts, and lemon wedges on the side. Optional - extra sweet chilli sauce.