Chicken Mee Goreng

Serves 4, Prep and Cook: 25 mins

2 bunches pak choy

(225g each) 3 x 72g packets mi goreng soy and mild spice-flavoured instant noodles 2 tblsps kecap manis 2 tblsps soy sauce 1 tblsp sriracha sauce 500g chicken mince 2 eggs, lightly beaten 1 large carrot, peeled,

coarsely shredded 250g bag bean

sprouts, trimmed 2 tblsps lime juice Lime wedges, to serve

1 Trim pak choy. Rinse under cold water. Drain. Cut leaves from stems. Thinly slice the stems then coarsely chop the leaves. 2 Place flavouring sachets from noodles into a small jug. Stir in kecap manis and sauces. Break noodle cakes into quarters. 3 Cook noodles in a large saucepan of boiling water for about 3 minutes, or until tender. Drain. 4 Heat an oiled, large wok over a high heat. Add chicken. Stir-fry for about 6 minutes, or until changed in colour. Make a well in the centre. Add eggs. Stir-fry, for 1 minute, or until eggs are scrambled. 5 Add noodles to wok with carrots, pak choy and sauce mixture. Stir-fry for a further 2 minutes, or until hot and combined. Remove from heat. Stir through bean sprouts and juice. 6 Serve with lime wedges.

100g baby rocket leaves, chopped

1 To make salad, heat rice blend according to directions. Transfer to a large bowl. Cool. 2 Whisk oil, juice, paste and garlic in a small jug. Add to rice with artichokes, olives, parsley and rocket. Toss well to combine. 3 Meanwhile, coat fish in paste and oil in a large bowl. Season with salt and pepper. 4 Heat an oiled, large frying pan over a medium heat. Add salmon. Cook, for about 2 to 3 minutes each side, or until cooked to your liking. Remove. 5 Serve fish with salad and lemon wedges.