Mi Goreng

Name: Mi Goreng
Ingredients: 4 x 3 oz packets mi goreng fried noodles (reserve seasoning, oil and sauce packets); 2 tbsp peanut oil; 4 None large eggs, lightly beaten; 3 None boneless chicken thighs, chopped; 7 oz Chinese cabbage, shredded; 1 None large carrot, peeled, cut into matchsticks; 2 cloves garlic, crushed; 1 tbsp fresh ginger, finely grated; 2 tbsp kecap manis; 2 tbsp sweet chili sauce; 3 oz bean sprouts, rinsed; 4 None scallions, thinly sliced

12 ingredients

4 steps

Ingredients

4 x 3 oz packets mi goreng fried noodles (reserve seasoning, oil and sauce packets)
2 tbsp peanut oil
4 None large eggs, lightly beaten
3 None boneless chicken thighs, chopped
7 oz Chinese cabbage, shredded
1 None large carrot, peeled, cut into matchsticks
2 cloves garlic, crushed
1 tbsp fresh ginger, finely grated
2 tbsp kecap manis
2 tbsp sweet chili sauce
3 oz bean sprouts, rinsed
4 None scallions, thinly sliced

Directions

1

Place noodles in a large heatproof bowl. Empty seasoning packet over noodles; cover with boiling water. Let sit for 3 mins. Stir to separate strands; leave another 2 mins, or until noodles soften. Drain.
2

Meanwhile, heat half the oil in a large wok over moderate heat. Add eggs; tilt to cover base and side of wok. Cook 1 min, or until set underneath. Fold in half; cook 2 mins. Transfer to a cutting board, chop and set aside.
3

Heat remaining oil in wok. Stir-fry chicken in 2 batches, 2 mins each batch, or until cooked. Return chicken to wok along with cabbage and carrot; stir-fry for 1-2 mins, or until hot.
4

Add noodles, sauce and oil from reserved packets, garlic, ginger, kecap manis and chili sauce and stir-fry until hot. Remove from heat. Add eggs, sprouts and scallion and toss to combine. Serve immediately.

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