Chicken and vegetable mee goreng
<p>People with university-age children or grandchildren will be familiar with mee goreng – after all, it’s a late-night studying staple. But you’ve never tried it quite like this. Fresh, tasty and much healthier than those packaged two-minute noodles, you’ll be adding this dish to your regular rotation.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4-5</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 eggs </li>
<li>550g skinless, boneless chicken breasts </li>
<li>1 brown onion, thinly sliced </li>
<li>3-4 cups finely shredded green cabbage </li>
<li>2 carrots, peeled then cut into thin matchsticks or grated </li>
<li>2-3 spring onions, thinly sliced</li>
<li>350g fresh or dried egg noodles (or your favourite Asian noodles)</li>
<li>2 tablespoons mee goreng paste (store-bought)</li>
<li>2 tablespoons soy sauce </li>
<li>2 tablespoons sweet chilli sauce</li>
</ul>
<p><em>To serve </em></p>
<ul>
<li>½ iceberg lettuce, finely shredded </li>
<li>1-2 tablespoons sweet chilli sauce (optional) </li>
<li>1 lemon, cut into wedges</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol start="1">
<li>Bring a full kettle to the boil.</li>
<li>Heat a drizzle of oil in a large wok or fry-pan on medium-high heat. Lightly whisk eggs in a small bowl and season with salt. Add eggs to wok/pan, mix with a wooden spoon to break them up a bit then let eggs set as an omelette, about 1 minute. Set aside on a plate.</li>
<li>Wipe out pan with paper towels and return to medium heat with a drizzle of oil. Pat chicken dry with paper towels, cut into 1cm-thick strips and season with salt. Cook chicken for 3-4 minutes, until browned all over and just cooked through. Set aside in a large bowl. Keep pan on heat.</li>
<li>Heat another drizzle of oil in wok/pan, add onion and cabbage and stir-fry for about 2 minutes, or until cabbage begins to wilt. Add carrots and spring onion and stir-fry a further 1-2 minutes. Set veggies aside with chicken. Keep pan on heat.</li>
<li>In a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strand then drain immediately (or cook according to packet instructions). Add drained noodles to wok/ pan, along with mee goreng paste, soy sauce and sweet chilli sauce. Stir-fry for 1 minute to combine. Return chicken and vegetables to wok/pan and toss for about 1 minute, until heated through.</li>
<li>Roughly slice omelette and scatter over mee goreng.</li>
<li>To serve, divide chicken and vegetable mee goreng between bowls, top with a handful of shredded lettuce, a drizzle of sweet chilli sauce (if using) and serve with lemon wedges for squeezing. </li>
</ol>
<p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Myfoodbag.co.nz.</em></p>
