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Healthy chicken mie goreng
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate instant mie goreng noodles with chicken and veggies for a quick, wholesome dinner in just 30 minutes!
Ingredients:
  • 60ml (1/4 cup) kecap manis
  • 60ml (1/4 cup) soy sauce
  • 41.60 gm tomato sauce
  • 27.30 gm peanut oil
  • 2 eggs, lightly whisked
  • 400g shelf-fresh Singapore noodles
  • 2 chicken breast fillets, cut in half lengthways, sliced crossways
  • 1 brown onion, cut into thin wedges
  • 1 carrot, thinly sliced diagonally
  • 1 bunch broccolini, stems sliced
  • 150g (2 cups) shredded cabbage
  • Cherry tomatoes, halved, to serve
Instructions:
  • Mix the kecap manis, soy sauce, and tomato sauce in a bowl and leave it aside.
  • In a large wok over medium-high heat, warm 2 teaspoons of oil. Add the egg, swirling the wok to coat the base. Cook for 2 minutes until just set. Carefully loosen with a flat-bladed knife, transfer to a board, roll into a log shape, and thinly slice. Set aside.
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 2 minutes or until tender. Drain and set aside.
  • Heat an additional 2 teaspoons of oil in the wok over high heat. Stir-fry the chicken in 2 batches for 3 minutes per batch or until golden. Transfer the chicken to a large bowl.
  • In the same wok, stir-fry the onion, carrot, and broccolini stems in the remaining oil until just tender, about 2-3 minutes. Transfer to the bowl with the chicken.
  • Toss broccolini tops, cabbage, and garlic in the wok, stir-frying for 2 minutes until tender. Mix in chicken, noodles, and sauce until heated through. Top with sliced egg and cherry tomatoes before serving.

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