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Chicken mee goreng
Chicken mee goreng
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
"Whip up a fabulous meal with just six simple ingredients!"
Ingredients:
  • 250g packet long-life dried noodles
  • 18.20 gm peanut oil
  • 3 eschalots, thinly sliced
  • 450g chicken thigh fillets, trimmed, diced
  • 1 bunch baby pak choy, trimmed, stems sliced, leaves shredded
  • 62.50 ml kecap manis
Instructions:
  • In a heatproof bowl, place the noodles and cover them with boiling water. Let them stand for 8 to 10 minutes until just tender. Drain and separate the noodles using a fork.
  • Heat a wok over medium-high heat, add oil, and swirl to coat. Stir-fry eschalots until softened, then add chicken and stir-fry until cooked through. Finally, stir in pak choy stems until bright green.
  • Toss in fresh pak choy leaves, noodles, and a drizzle of sweet kecap manis. Stir-fry until the leaves are perfectly wilted, about 1 to 2 minutes.

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