Chicken Mee Goreng
photo by Peter J
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 450 g of fresh hokkien noodles
- 29.58 ml rice bran oil
- 750 g chicken breast fillets, thinly sliced
- 1 large brown onion, halved and thinly sliced
- 1 medium carrot, halved and sliced diagonally
- 2 celery ribs, sliced diagonally
- 227 g water chestnuts, drained and chopped
- 250 g broccoli, cut into florets
- 2 garlic cloves, crushed
- 2 cm piece fresh ginger, peeled and sliced into matchsticks
- 3 green onions, trimmed and chopped
- 29.58 ml sweet chili sauce
- 14.79 ml soy sauce
- 14.79 ml tomato sauce
directions
- Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles.
- Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside.
- Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more).
- Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
- Stir fry for 3 minutes until it's all heated through and serve.
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Reviews
-
Great blend of flavours and texture that we loved! Directions and method were perfect, I made using all the listed ingredients apart from using peanut oil instead of bran oil to suit what I had on hand. I also added water to steam the vegies as suggested at step 3 and it left them spot on with the water chestnuts still having crispness.
Tweaks
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Great blend of flavours and texture that we loved! Directions and method were perfect, I made using all the listed ingredients apart from using peanut oil instead of bran oil to suit what I had on hand. I also added water to steam the vegies as suggested at step 3 and it left them spot on with the water chestnuts still having crispness.
RECIPE SUBMITTED BY
Noo8820
Adelaide, 0
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