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.
Adapted from Jamie’s Magazine. Serves 2-3 (2 for us, 3 for normal people probably).
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)
- 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.
- Combine all of the sauce ingredients in a bowl.
- 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.
- Saute the garlic in the wok. The heat’s off but still check that it doesn’t catch.
- Reheat the wok and scramble the eggs into the garlic. Transfer eggs to a separate bowl.
- Add the spring onions, pak choi, chicken, noodles and sauce back into the wok and turn up the heat so everything heats through.
- Toss through the egg and beansprouts for 30 seconds and serve.