Saucy Chicken & Veggie Mie Goreng
with Fried Egg & Chilli
Calories
:
708 kcalProtein
:
48.4g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Eggs
- Gluten
- Wheat
- Molluscs
- Soy
- Sulphites
- Gluten
- May contain traces of allergens
Mie Goreng, meaning 'fried noodles', is a much-loved Indonesian street speciality that has become a favourite in homes worldwide. Our version includes chicken thigh and it delivers the perfect ratio of sweet to salty flavours making this a truly delicious mid-week dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1
Long Chilli
1
Cucumber
1 packet
Asian Greens
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 sachet
Vegetable Stock Pot
330 g
Chicken Thigh
1 sachet
Crispy Shallots
1
Lime
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
vinegar (white wine or rice wine)
2 piece
egg
(Contains: Eggs)
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
- Drain, rinse and set aside.
2
- Thinly slice long chilli (if using). Slice cucumber into thin rounds.
- Roughly chop Asian greens. Trim and cut green beans into thirds.
- Cut chicken thigh into 2cm chunks.
- In a small bowl, combine oyster sauce, kecap manis, stock concentrate, the soy sauce, vinegar and a splash of water.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook green beans tossing, until tender, 3-4 minutes. Add Asian greens and cook until wilted, 1 minute.
- Transfer to a bowl. Season to taste.
4
- Return frying pan to high heat with a generous drizzle of olive oil.
- When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes.
- Transfer to a plate and cover to keep warm.
5
- Return pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes
- Add cooked noodles and veggies, then add sauce mixture, tossing until combined, 1 minute. Season with pepper.
TIP: Chicken is cooked through when it's no longer pink inside.
6
- Divide chicken and veggie mie goreng between bowls.
- Top each bowl with a fried egg, cucumber slices, crispy shallots and chilli to serve. Enjoy!
