Mee Goreng is a popular spicy stir fried noodle dish popular in Indonesia, Singapore, and Malaysia. You'll find it in many Asian resturants and take-outs, and it's quickly and easily made at home.
This dish is a great one to make quickly on a weeknight or instead of opting for take out, and you'll be happy that you stayed in and cooked your own Mee Goreng as it's deee-licious!
I've made this dish quite basic. But like all stir frys, add whatever vegetables you have needing to be used up. Also, if you'd prefer, sliced beef steak would work well instead of the chicken. Since this dish is a widespread favorite across lots of Asia, you'll find so many variations on this! This is how we love to make it at home.
This dish reheats well the following day, so a delicious work lunch awaits!
Chicken Mee Goreng
200 g egg noodles
400 g chicken breast, sliced
2 shallots, diced
3 cloves garlic, crushed
1 cup button mushrooms, diced
1 cup cabbage, shredded
3/4 cup mung bean sprouts
1/4 cup soy sauce
1/4 cup kecap manis (sweet soy)
1 tsp chili flakes
salt and pepper to taste
1. Cook the noodles according to the package directions, drain, and set aside.
2. Heat a dash of vegetable oil in a large wok or fry pan. Fry the chicken until browned. Add the vegetables and cook until the chicken is cooked through.
3. Add the noodles, soy sauce, kecap manis, chili flakes, salt, and pepper. Toss well to combine everything together. Continue to stir fry for a further minute until everything is heated through.