CHICKEN AND VEG­ETABLE MEE GORENG

The Invercargill Eye - - COMMUNITY COOKBOOK - 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)

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