Spiced Chicken & Veggie Mie Goreng

• Meanwhile, thinly slice cucumber and spring onion.
• Trim green beans and slice into thirds. 
• Roughly chop Asian greens.
• Slice lime into wedges.
• In a medium bowl, combine chicken breast strips, mild sambal seasoning and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans, until tender, 4-5 minutes.
• In the last 1-2 minutes, add Asian greens and cook until just wilted. Transfer to a bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate.

• Return frying pan to medium-high heat with a generous drizzle of olive oil.
• When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

• Return cooked veggies to the pan and Asian mushroom sauce, kecap manis, the soy sauce and a splash of water, stirring until combined.
• Remove from heat, sitr through cooked noodles. Add a generous squeeze of lime juice. Season to taste.