Indonesian & Malaysian · Lunch · Dinner
Mee Goreng
Springy yellow noodles stir-fried with a fresh chilli-shallot paste, lean chicken, egg and plenty of crunchy greens, glazed in sweet soy. It has all the smoky, spicy-sweet flavour of the hawker classic, made with less oil.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 44% · Fat 27% · Protein 29%
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Ingredients
For 4 servings- 400 g packetfresh yellow egg noodles (Hokkien-style)
- 2 small breasts300 gskinless chicken breast, thinly sliced
- 2 large100 geggs
- 2 cups150 ggreen cabbage, shredded
- 1 bunch150 gchoy sum or bok choy, stems and leaves separated, cut into 5 cm lengths
- 1 1/2 cups150 gbean sprouts
- 1 medium120 gtomato, cut into wedges
- 2 large30 gfresh red chillies, roughly chopped
- 3 small60 gshallots, peeled
- 4 cloves12 ggarlic cloves, peeled
- 2 tbsp40 gkecap manis (sweet soy sauce)
- 1 tbsp16 greduced-sodium soy sauce
- 1 1/2 tbsp20 gvegetable oil
- 1/4 tspground white pepper
- 1/4 cup60 gwater
- 2 stalks30 gspring onions, sliced
- 1 medium65 glime, cut into wedges
- 2 tbsp10 gcrispy fried shallots, to garnish (optional)
Steps
- 1
Place the noodles in a bowl, pour over hot tap water, loosen gently, then drain well.
- 2
Blend the chillies, shallots and garlic with 2 tbsp of the water into a coarse paste.
- 3
Heat 1 tbsp of the oil in a wok or large non-stick pan over medium-high heat.
- 4
Fry the chilli paste for 2 minutes, stirring, until fragrant and slightly darker.
- 5
Add the chicken and stir-fry for 4–5 minutes until no pink remains and it reaches 74 °C / 165 °F inside.
- 6
Push the chicken to one side, add the remaining oil, crack in the eggs and scramble until just set.
- 7
Add the cabbage, choy sum stems and tomato, and stir-fry for 2 minutes.
- 8
Add the noodles, kecap manis, soy sauce, white pepper and the remaining water, then toss for 2–3 minutes until the noodles are hot and glossy.
- 9
Add the bean sprouts, choy sum leaves and spring onions, and toss for 1 minute until just wilted.
- 10
Serve with lime wedges for squeezing and a sprinkle of crispy fried shallots if you like.
Swaps, storage and make-ahead
Swaps
- Use peeled prawns instead of the chicken, cooking them just until pink and opaque.
- Swap the chicken for cubes of firm tofu and replace the eggs with extra tofu, using eggless wheat noodles to make it vegan, and check that the kecap manis and fried shallots are labelled vegan.
- Replace half the noodles with extra bean sprouts and shredded cabbage for a lighter, more veg-heavy plate.
- Use rice noodles plus a kecap manis and tamari labelled gluten-free, and fried shallots labelled gluten-free, to make it gluten-free.
Storage
Refrigerate leftovers in a sealed container within 2 hours and eat within 3 to 4 days, reheating in a wok or microwave until steaming hot. The bean sprouts and greens soften on standing, so it is best eaten fresh and not suited to freezing.
Make ahead
Blend the chilli-shallot paste and slice the chicken and vegetables up to a day ahead, keeping them covered in the fridge, then stir-fry just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (426 g) | Per 100 g | |
|---|---|---|
| Calories | 394 kcal | 92 kcal |
| Protein | 29 g | 6.8 g |
| Carbohydrates | 44.5 g | 10.4 g |
| of which sugars | 11.2 g | 2.6 g |
| Fiber | 4.9 g | 1.2 g |
| Fat | 11.8 g | 2.8 g |
| of which saturated | 2.1 g | 0.5 g |
| Sodium | 558 mg | 131 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
