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.
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
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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.