Food & Wine
Chicken and vegetable mee goreng
People with university-age children or grandchildren will be familiar with mee goreng – after all, it’s a late-night studying staple. But you’ve never tried it quite like this. Fresh, tasty and much healthier than those packaged two-minute noodles, you’ll be adding this dish to your regular rotation.
Serves: 4-5
Ingredients:
- 2 eggs
- 550g skinless, boneless chicken breasts
- 1 brown onion, thinly sliced
- 3-4 cups finely shredded green cabbage
- 2 carrots, peeled then cut into thin matchsticks or grated
- 2-3 spring onions, thinly sliced
- 350g fresh or dried egg noodles (or your favourite Asian noodles)
- 2 tablespoons mee goreng paste (store-bought)
- 2 tablespoons soy sauce
- 2 tablespoons sweet chilli sauce
To serve
- ½ iceberg lettuce, finely shredded
- 1-2 tablespoons sweet chilli sauce (optional)
- 1 lemon, cut into wedges
Method:
- Bring a full kettle to the boil.
- Heat a drizzle of oil in a large wok or fry-pan on medium-high heat. Lightly whisk eggs in a small bowl and season with salt. Add eggs to wok/pan, mix with a wooden spoon to break them up a bit then let eggs set as an omelette, about 1 minute. Set aside on a plate.
- Wipe out pan with paper towels and return to medium heat with a drizzle of oil. Pat chicken dry with paper towels, cut into 1cm-thick strips and season with salt. Cook chicken for 3-4 minutes, until browned all over and just cooked through. Set aside in a large bowl. Keep pan on heat.
- Heat another drizzle of oil in wok/pan, add onion and cabbage and stir-fry for about 2 minutes, or until cabbage begins to wilt. Add carrots and spring onion and stir-fry a further 1-2 minutes. Set veggies aside with chicken. Keep pan on heat.
- In a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strand then drain immediately (or cook according to packet instructions). Add drained noodles to wok/ pan, along with mee goreng paste, soy sauce and sweet chilli sauce. Stir-fry for 1 minute to combine. Return chicken and vegetables to wok/pan and toss for about 1 minute, until heated through.
- Roughly slice omelette and scatter over mee goreng.
- To serve, divide chicken and vegetable mee goreng between bowls, top with a handful of shredded lettuce, a drizzle of sweet chilli sauce (if using) and serve with lemon wedges for squeezing.
Written by Nadia Lim. First appeared on Stuff.co.nz. Image credit: Myfoodbag.co.nz.