Indonesian Mie Goreng with Chicken and Greens
Ingredients
- 300 g medium egg noodles
- 350 g skinless chicken breast fillets
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 3 cloves garlic
- 150 g spring greens, shredded
- 2 eggs
- 3 shallots
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 568 kcal
- Protein
- 36.3 g
- Carbohydrate
- 68 g
- of which sugars
- 12.2 g
- Fat
- 16 g
- of which saturates
- 2.5 g
- Fibre
- 4.2 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the egg noodles per pack instructions, drain and toss with a little oil to prevent sticking.
- 2
Slice the chicken thinly. Heat the oil in a wok and fry the sliced shallots and crushed garlic for 2 minutes.
- 3
Add the chicken and stir-fry for 4–5 minutes until cooked through.
- 4
Push everything to the side, beat the eggs into the wok and scramble until just set, then mix through.
- 5
Add the shredded spring greens and stir-fry for 1 minute.
- 6
Tip in the noodles, kecap manis and soy sauce, toss vigorously over a high heat for 2 minutes and serve.
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