Mie goreng

Ingredients

• 300 g dried Asian egg noodles
• 350 g boneless chicken thigh
• 3 pieces egg
• 180 g white cabbage
• 1 piece carrot
• 120 g fresh bean sprouts
• 3 pieces scallion
• 2 pieces shallot
• 3 cloves garlic
• 80 ml kecap manis
• 2 tbsp light soy sauce
• 2 tsp sambal oelek
• 4 tbsp sunflower oil
• 1 pinch ground white pepper
• 1 piece lime
• 4 tbsp crispy fried shallots
• 0.5 pieces cucumber

Method

1. Cook the noodles in a large pot of simmering water until flexible but still al dente, then rinse them briefly under cold water and drain very thoroughly.
2. Slice the chicken, cabbage, carrot, shallots, and scallions; pound or grate the garlic so it quickly flavors the hot oil.
3. Mix the kecap manis, light soy sauce, sambal oelek, and white pepper in a bowl; the sauce should be dark, glossy, sweet and savory, and slightly spicy.
4. Heat a wok or large skillet over high heat with oil, pour in the beaten eggs, and scramble just until set and soft, then set aside.
5. Add a little more oil to the pan, sear the chicken until golden around the edges and cooked through, with a light charred aroma.
6. Add the shallots and garlic, toss until the aroma becomes intense without letting the garlic brown, then stir in the carrot and cabbage until they begin to soften while remaining crunchy.
7. Add the drained noodles and the sauce, then stir-fry briskly, lifting the noodles to coat them; they should become evenly brown, glossy, and slightly caramelized in spots.
8. Return the eggs to the pan along with the bean sprouts and some of the scallions, tossing just long enough to heat through and keep the sprouts crisp and fresh.
9. Serve immediately in bowls or shallow plates, with fried shallots, cucumber, lime wedges, and the remaining scallions.

Nutrition

Per serving

Energy

741.9 kcal

Protein

32.18 g

Carbohydrate

77.47 g

Fat

33.12 g

Fibre

5.8 g

Calcium

55.45 mg

Iron

0.48 mg

Magnesium

23.12 mg