MALAYSIAN CHICKEN MEE GORENG

SERVES 2

150g dried egg noodles 2 tbs sriracha Juice of 1 lime 1/3 cup (80ml) kecap manis (Indonesian sweet soy sauce) 2 tbs light soy sauce 1 tbs sunflower oil 200g chicken thigh fillets, cut into

2cm pieces 1 garlic clove, chopped 2 eggs, lightly beaten 4 spring onions, thinly sliced, plus extra

to serve 200g pak choy, thinly sliced 100g bean sprouts Crispy fried onions, sambal chilli jam (from Asian food shops – optional) and thinly sliced red chilli, to serve

Cook the noodles according to packet instructions, then drain and rinse under cold water. Set aside.

Combine sriracha, lime juice, kecap manis and soy in a bowl and set aside.

Heat oil in a wok over medium heat. Cook chicken, stirring occasionally, for 6-7 minutes or until cooked through. Add garlic, toss to combine, then transfer to a heatproof bowl and set aside. Wipe wok clean, then return to high heat. Add eggs and cook, stirring, for 2 minutes or until just cooked through. Add spring onion, pak choy, cooked noodles and chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and all ingredients are coated in the sauce. Stir

through bean sprouts and divide between serving bowls. Top with fried onions, sambal, if using, chilli and extra spring onion, and serve immediately.