Nicky's Kitchen SanctuarySpicy Mee Goreng (fried noodles)
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Ingredients
Serves 4- 1 large bunch of spring onions (scallions) (chopped into 1 inch (2.5cm) pieces)
- 1 lime (sliced)
- ½ white cabbage (thinly sliced)
- ¼ tsp white pepper
- 2 shallots (peeled and sliced thinly)
- 2 cloves garlic (minced)
- 5 mushrooms (sliced)
- small bunch fresh coriander (cilantro) (cilantro, roughly torn)
- 150 g (1 1/2 cups) fresh bean sprouts (mung bean sprouts)
- 2 cooked chicken breasts (roughly shredded/sliced)
- 2 hard boiled eggs (peeled and sliced into halves or quarters)
- 2 tbsp oyster sauce
- 3 tbsp dark soy sauce
- 1 red chilli (I use mild fresno chillies, sliced)
- ¼ tsp chilli flakes
- 2 tbsp Thai sweet chilli sauce
- 500 g (17.5 oz) cooked yellow noodles
- 2 tbsp oil
- 4 tbsp kecap manis
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Steps
- Step 1
Heat the oil in a large wok until hot. Add the sliced shallots, and fry for 2-3 minutes until browned. Remove from the work with a slotted spoon and place on kitchen paper to absorb any excess oil.
- Step 2
Turn down the heat to medium and add the mushrooms to the remaining oil. Cook for 2-3 minutes until lightly browned.
- Step 3
Add the garlic and cook for 30 seconds, stirring often.
- Step 4
Add the white cabbage and cook for 3 minutes, until starting to soften.
- Step 5
Add in the chicken and noodles and cook for 3-4 minutes, tossing everything together using a set of tongs, until hot. You can add an extra splash of oil or a splash of water if it’s starting to look a little dry.
- Step 6
Add the beansprouts and spring onions and toss together.
- Step 7
Add the kecap manis, soy sauce, oyster sauce, sweet chilli sauce, and white pepper. Toss everything together and cook for 2-3 minutes until the chicken and noodles are hot throughout.
- Step 8
Serve the mee goreng topped with fried shallots, wedges of hard-boiled egg, fresh coriander (cilantro), sliced chillies, chilli flakes, and slices of lime.
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Heat the oil in a large wok until hot. Add the sliced shallots, and fry for 2-3 minutes until browned. Remove from the work with a slotted spoon and place on kitchen paper to absorb any excess oil.
Source: Nicky's Kitchen Sanctuary
