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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

  1. In a small bowl, whisk together your noodle sauce ingredients.
  2. 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.
  3. 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.
  4. Pour the whisked eggs into the wok and cook, stirring for a 1 minute.
  5. Add the spring onion and bean sprouts to the wok and cook for a couple of minutes until vegetables are cooked but still lively.
  6. Add the chicken back to the wok, mix.
  7. Add noodles and noodle sauce. Mix well.
  8. Taste and adjust seasoning if needed.
  9. Serve.

Recipe Notes

Sweet soy sauce is in the Asian section of the supermarket, you can use soy sauce and 2 teaspoons of sugar.