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.

Central Otago Mirror - - OUT & ABOUT -

Serves 4-5 Ready in: 25 min Prep time: 15 min Cook time: 10 min. ❚ 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 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.


Top with some shred­ded let­tuce and serve with lemon wedges.

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