My Chicken Mee Goreng is a family favourite. It has sticky, saucy noodles with chicken and beanspouts, perfect for lunch or dinner.
We love takeaways but sometimes it is tastier and more cost effective to make it at home. This one is a favourite and it is ready in 20 minutes! I use a wok but you can easily use a fry pan.
Noodles, chicken, delicious sauce, what a great combo!
Ingredients:
- Noodles, I like using hokkien or egg noodles, i like to use a thick noodle for this dish
- Chicken thigh or breast
- Minced garlic
- Eggs
- Spring onions
- Bean sprouts
- Sesame oil
- Kecap manis / sweet soy sauce
- Sesame oil
- Tomato Sauce
- Oyster Sauce
How to make Chicken Mee Goreng:
In a small bowl, whisk together your noodle sauce ingredients.
In a large pot filled with boiling hot water, blanch your noodles just until loosened (20 seconds) and strain immediately and rinse under cold water. Do not oversoak them as they will become soggy. Set aside.
Heat 1 teaspoon of oil in a wok over medium heat. Cook chicken, stirring occasionally, for 5-7 minutes or until cooked through. Add garlic, toss to combine, then transfer to a bowl and set aside.
Pour the whisked eggs into the wok and cook, stirring for a 1 minute.
Add the spring onion and bean sprouts to the wok and cook for a couple of minutes until vegetables are cooked but still lively. Add the chicken back to the wok, mix. Add noodles and noodle sauce. Mix well. Taste and adjust seasoning if needed. Serve.
If you are looking for more delicious recipes try my Breakfast Tortillas and Best Ever Beef Burgers.
Common questions about Chicken Mee Goreng:
Can I make it vegetarian? Absolutely, use tofu instead of chicken.
Can I add extra vegetables? Great idea, add carrots, broccoli, Asian greens or green beans.
What wine shall I match with it? A Pinot Gris would be perfect.
Chicken Mee Goreng
My Chicken Mee Goreng is a family favourite. It has sticky, saucy noodles with chicken and beanspouts, perfect for lunch or dinner.
Ingredients
- 400 grams noodles I like using hokkien or egg noodles
- 450 grams chicken thigh cut into 2 cm pieces
- ½ teaspoon minced garlic
- 2 eggs whisked
- 2 spring onions greens only, chopped into 3 cm pieces
- 200 grams Bean sprouts washed and strained
- 1 teaspoon sesame oil
Mee Goreng Noodle sauce:
- 3 tablespoons kecap manis / sweet soy sauce
- 1 teaspoon Sesame oil
- 3 tablespoons Tomato Sauce
- 2 tablespoons Oyster sauce
Instructions
-
In a small bowl, whisk together your noodle sauce ingredients.
-
In a large pot filled with boiling hot water, blanch your noodles just until loosened (20 seconds) and strain immediately and rinse under cold water. Do not oversoak them as they will become soggy. Set aside.
-
Heat 1 teaspoon of oil in a wok over medium heat. Cook chicken, stirring occasionally, for 5-7 minutes or until cooked through. Add garlic, toss to combine, then transfer to a bowl and set aside.
-
Pour the whisked eggs into the wok and cook, stirring for a 1 minute.
-
Add the spring onion and bean sprouts to the wok and cook for a couple of minutes until vegetables are cooked but still lively.
-
Add the chicken back to the wok, mix.
-
Add noodles and noodle sauce. Mix well.
-
Taste and adjust seasoning if needed.
-
Serve.
Recipe Notes
Sweet soy sauce is in the Asian section of the supermarket, you can use soy sauce and 2 teaspoons of sugar.
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So tasty & easy! Will definitely make this again.
hey there – what are the servings for this recipe ? i notice on recipes i can’t find the approx servings – im assuming this feeds 2 – 4 people give or take. Your recipes are so great esp for my big island family, gotta go through heaps of groceries.
Hiya! Yes you are exactly right, 2-4 depending on serving size. Yay I’m so glad you like them 🙂 xx Jana