Recipe of Quick Malaysian Chicken Mee Goreng

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, malaysian chicken mee goreng. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Malaysian Chicken Mee Goreng is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Malaysian Chicken Mee Goreng is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook malaysian chicken mee goreng using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Malaysian Chicken Mee Goreng:

1. Prepare 150 g dried egg noodles
2. Make ready 2 tbs sriracha
3. Get juice of 1 lime
4. Get 1/3 cup (80 ml) kecap manis (Indonesian sweet soy sauce)
5. Make ready 2 tbs light soy sauce
6. Take 1 tbs sunflower oil
7. Take 200 g chicken thigh fillets - cut into 2cm pieces
8. Get 1 garlic clove - chopped
9. Get 2 eggs - lightly beaten
10. Make ready 4 spring onions - thinly sliced, plus extra to serve
11. Take 200 g pak choy - thinly sliced
12. Make ready 100 g bean sprouts
13. Prepare crispy fried onions, sambal chilli jam (from Asian food shops – optional) and thinly sliced red chilli - to serve

Steps to make Malaysian Chicken Mee Goreng:

1. Cook the noodles according to packet instructions, then drain and rinse under cold water. Set aside.
2. Combine sriracha, lime juice, kecap manis and soy in a bowl and set aside.
3. Heat oil in a wok over medium heat. Cook chicken, stirring occasionally, for 6-7 minutes or until cooked through. Add garlic, toss to combine, then transfer to a heatproof bowl and set aside.
4. Wipe wok clean, then return to high heat. Add eggs and cook, stirring, for 2 minutes or until just cooked through. Add spring onion, pak choy, cooked noodles and chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and all ingredients are coated in the sauce. Stir through bean sprouts and divide between serving bowls.
5. Top with fried onions, sambal, if using, chilli and extra spring onion, and serve immediately.

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