Mee goreng with chicken

Mee goreng - a popular hawker-style noodle dish - is found across Indonesia, Singapore and Malaysia, where it's cooked fresh to order at countless busy food stalls and food courts. Egg noodles are tossed with bean sprouts, aromatic garlic and chilli and a sweet and sticky sauce: the perfect meal to throw together on a weeknight, hawker stall not needed! This recipe comes from Ting Lim.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 250 g dried thick egg noodles
• 2 tbsp (40 ml) vegetable oil, divided
• 1 chicken breast, thinly sliced
• Salt and white pepper
• 4 garlic cloves, finely chopped
• 2 dried long red chilies, or chilli paste, to taste
• 2 eggs, whisked
• 100 g bean sprouts, trimmed
• 1 small tomato, cut into wedges
• Lime wedges, for serving

For the sauce

• 1 tbsp tomato sauce (ketchup)
• 1 tbsp kecap manis
• 1 tbsp light soy
• 1 tbsp Chinese chilli sauce
• 1 tsp curry powder
• 1 tsp caster sugar

Instructions

1. Combine the ingredients for the sauce in a small bowl and whisk well to combine. Set aside.
2. Bring a medium saucepan of water to the boil, then cook the noodles according to the package instructions.
3. Meanwhile, heat 1 tbsp oil in a large wok or frying pan over high heat. Add the chicken and stir-fry, seasoning with a pinch of salt and white pepper, until just cooked through. Remove to a plate. Return the pan to the heat with the remaining 1 tbsp oil. Stir fry the garlic and chilli for 1 minute, then push to the side. Pour in the beaten eggs, then scramble. Return the chicken, noodles, prepared sauce and 1-2 tbsp water to the pan and toss well to combine. Scatter with the bean sprouts and tomato, tossing gently to combine. Remove from the heat.
4. Divide the mee goreng with chicken between two plates and serve with lime wedges on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.