A noodle dish packed with flavour
This Indonesian favourite is a tasty way to ensure your family gets a healthy serving of both protein and vegetables.
CHICKEN AND VEGETABLE MEE GORENG
Serves 4-5 Ready in: 25 min Prep time: 15 min Cook time: 10 min.
Chicken and Vegetable Mee Goreng 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
iceberg lettuce, finely shredded
1-2 tablespoons sweet chilli sauce (optional)
1 lemon, cut into wedges 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 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 stirfry a further 1-2 minutes. Set veges aside with chicken. Keep Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
pan on heat.
In a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands 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. Stirfry 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.