Chicken mee goreng

  • 50g packet long-life dried noodles
  • 1 tablespoon peanut oil
  • 3 spring onion, thinly sliced
  • 450g chicken thigh fillets, trimmed, diced
  • 1 bunch baby pak choy, trimmed, stems sliced, leaves shredded
  • 1 broccoli
  • 2 carrots
  • sweet soy sauce (instead of kecap manis)
  • fried shallots
  • 250g mushrooms


  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until just tender. Drain. Using a fork, separate noodles.
  2. Heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry spring onion for 1 to 2 minutes or until softened.
  3. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is just cooked through.
  4. Add pak choy stems. Stir-fry for 1 minute or until pak choy is bright green.
  5. Add pak choy leaves, noodles and sweet and sour sauce. Stir-fry for 1 to 2 minutes or until leaves have wilted.


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