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