One-pot mee goreng

Though mee goreng is typically stir-fried, this version takes a cue from a Filipino noodle dish, pancit canton. Meat and vegetables are braised in a rich, savoury broth, then noodles are added to soak up every drop of flavour. The result? A quick, one-pot dish.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 tbsp vegetable oil
• 400 g chicken thigh fillets, cut into 3 cm pieces
• 200 g raw prawn meat
• 3 eggs
• 3 garlic cloves, roughly chopped
• 1 onion, thinly sliced
• 2 tsp sambal oelek (optional)
• ¼ cabbage, thinly sliced
• 1 carrot, thinly sliced
• 1 tsp chicken stock powder
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tbsp kecap manis
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 kg Hokkien noodles
• Salt and white pepper
• 6 medium spring onions, cut into 5 cm lengths
• 3 cups bean sprouts
• ¼ cup fried shallots, to serve
• Sliced cucumber, sliced tomato, to serve

Instructions

1. Heat a large, heavy-based saucepan over medium heat. Add the oil. Once the oil is hot, add the chicken and prawns and fry for 1 minute. Add the eggs to the pan, stirring to fry until set and broken into pieces.
2. Add the garlic, onion and sambal oelek (if using), then fry for 1 minute. Add the vegetables and mix well to combine. Add the stock powder, the sauces, sugar and 1½ cups water, then bring to a simmer. Taste the liquid, it should taste strong and salty.
3. While the chicken is simmering, poke a few holes in the pack of noodles and microwave for about 4 minutes. Massage the bag to break up the noodles, then add to the braising chicken. Toss to coat in the sauce while the noodles absorb the flavour.
4. Cook for about 3 minutes, or until the noodles have absorbed all of the liquid. Season with salt and white pepper (if needed). Stir through the spring onions and bean sprouts and serve with the fried shallots, sliced cucumber and sliced tomato.

Photography by Jiwon Kim.

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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.