Chicken Mee Goreng


This recipe is fairly quick to put together and packs a punch flavour-wise. ‘Mee goreng’ translates as ‘fried noodles’ in Malay (so Google tells me), and if that doesn’t sound comforting, think Malaysian chow mein.


When I get home from a long day of work, CB knows that after ‘it’s vegetarian’, the one phrase I don’t want to hear is, ‘it’s a stir fry’. The sight of the mixed bag of vegetables, soon destined to be hot vegetable water, and the pre-made sauce makes my stomach turn. So she’s recently turned her hand to the art of the stealth stirfry, which takes a bit more self-assembly but also yields a much better result.


I’ve got to be honest, the number of bowls you have to keep on hand during this recipe is slightly bananas, and there could well be a more efficient way of going about the whole thing. But… we have a dishwasher now so f*ck it.

Chicken Mee Goreng

  • Servings: 2-3*
  • Difficulty: easy
  • Print

*2 for us, 3 for normal people.
Adapted from Jamie’s Magazine.


  • 150g dried medium egg noodles
  • 1 tbsp vegetable oil
  • 200g chicken breast, diced into bite-sized chunks
  • 1 large garlic clove, finely chopped
  • 2 eggs, beaten
  • 4 spring onions, sliced
  • 200g pak choi, coarsely sliced
  • large handful bean sprouts
  • 2 tbsp sriracha
  • 1 tbsp lime juice (about half a lime)
  • 4 tbsp kecap manis
  • 2 tbsp light soy sauce (no sweat if you only have a different kind)


  1. Cook noodles until just al dente – about 3 minutes. Then transfer to a bowl of cold water to ensure they’re peppy when we need them.
  2. Combine all of the sauce ingredients (sriracha through to soy sauce) in a bowl.
  3. Heat the oil in a wok over a medium heat and saute the chicken until cooked. About 6-7 minutes. Turn off the heat and set the chicken aside in a separate dish.
  4. Saute the garlic in the wok. The heat’s off but still check that it doesn’t catch.
  5. Reheat the wok and scramble the eggs into the garlic. Transfer eggs to a separate bowl.
  6. Add the spring onions, pak choi, chicken, noodles and sauce back into the wok and turn up the heat so everything heats through.
  7. Toss through the egg and beansprouts for 30 seconds and serve.

Author: Mandi

Twentysomethings in London trying to recreate some of the magic of professional cooking with a fraction of the budget and none of the skill.

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