My Chicken Mee Goreng is a family favourite. It has sticky, saucy noodles with chicken and beanspouts, perfect for lunch or dinner.

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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.