COOK INDONESIAN

Prawn & chicken fried noodles,

Mie goreng translates as ‘fried noodles’ and there are as many variations as there are islands in Indonesia.

SERVES 4 PREP 20 mins COOK 10 mins EASY

480g fresh egg noodles or

200g dried egg noodles sunflower or coconut oil, for frying 2 skinless chicken breasts (330g),

cut into bite-sized pieces

3 garlic cloves, thinly sliced

2 eggs, beaten

225g raw king prawns, deveined 200g mangetout

3 tbsp light soy sauce

2 tbsp kecap manis

2 tbsp fish sauce

2 tbsp tomato ketchup

To serve

2 spring onions, thinly sliced kerupuk (Indonesian crackers) or

prawn crackers, to serve

1 If using fresh egg noodles, poke a few holes in the packet and massage to separate them. If using dried egg noodles, cook following pack instructions. Drain and set aside.

2 Heat 3 tbsp oil in a deep, heavybased saucepan over a high heat. When the oil is shimmering, add the chicken pieces and fry until they begin to brown and you can no longer see any pinkness, then add the sliced garlic and fry for 1 min, stirring continuously. Push the chicken to one side of the pan and add another 2 tsp of oil. Pour the beaten eggs into the oil and allow to set for 1 min before stirring briefly to scramble them, then stir everything together. Add the prawns and mangetout, and cook for 2 mins, adding a little more oil if the pan looks dry. Stir continuously so it does not burn.

3 Add the noodles to the pan and stir to combine with the rest of the ingredients. Add the soy, kecap manis, fish sauce and tomato ketchup, and stir well to warm everything through. Divide between four plates and serve immediately with a sprinkling of spring onions and a side of crackers.

GOOD TO KNOW vit c

PER SERVING 469 kcals • fat 14g • saturates 2g

• carbs 46g • sugars 8g • fibre 5g • protein 38g • salt 5.3g