Mi Goreng
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
-
1Place 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.
-
2Meanwhile, 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.
-
3Heat 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.
-
4Add 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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