Name: Mi goreng
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 4 85g packets mi goreng fried noodles (reserve oil and sauce sachets); 2 tablespoon peanut oil; 4 eggs, lightly beaten; 3 chicken thigh fillets, chopped; 200 gram wombok (chinese cabbage), shredded; 1 large carrot, peeled, cut into matchsticks; 2 clove garlic, crushed; 1 tablespoon finely grated fresh ginger; 2 tablespoon kecap manis; 2 tablespoon sweet chilli sauce; 80 gram beansprouts, rinsed; 4 green onions, thinly sliced

Ingredients

4 85g packets mi goreng fried noodles (reserve oil and sauce sachets)

2 tablespoon peanut oil

4 eggs, lightly beaten

3 chicken thigh fillets, chopped

200 gram wombok (chinese cabbage), shredded

1 large carrot, peeled, cut into matchsticks

2 clove garlic, crushed

1 tablespoon finely grated fresh ginger

2 tablespoon kecap manis

2 tablespoon sweet chilli sauce

80 gram beansprouts, rinsed

4 green onions, thinly sliced

Method

1.Place noodles in a large heatproof bowl. Empty seasoning sachet over noodles; cover with boiling water. Stand 3 minutes. Stir to separate strands; stand a further 2 minutes, or until noodles soften; drain.

2.Meanwhile, heat half the oil in a large wok over moderate heat. Add egg; tilt to cover base and side of wok. Cook 1 minute, or until set underneath. Fold in half; cook 2 minutes. Transfer to a chopping board. Chop; set aside.

3.Heat remaining oil in wok. Stir-fry chicken, in 2 batches, 2 minutes each batch, or until cooked. Transfer to a medium heatproof bowl.

4.Return chicken to wok along with cabbage and carrot; stir-fry 1-2 minutes, or until hot.

5.Add noodles, sauce and oil from reserved sachets, garlic, ginger and sauces; stir-fry until hot. Remove from heat. Add omelette, sprouts and onion; toss to combine. Serve at once.

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Ingredients

Method

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