Indonesian-Style Chicken Stir-Fried Noodles
with Fried Eggs and Crispy Shallots
These stir-fried noodles are inspired by the popular Indonesian dish 'mie goreng'. A sweet, savoury sauce coats fresh chow mein noodles and vibrant veggies, while crispy shallots, hearty chicken and a fried egg ensures every bite is super satisfying!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Egg
(Contains Egg)
200 g
Chow Mein Noodles
(Contains Wheat)
1 unit
Sweet Bell Pepper
1 unit
Shanghai Bok Choy
170 g
Coleslaw Cabbage Mix
2 unit
Green Onion
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
1 tbsp
Sesame Oil
(Contains Sesame)
310 g
Chicken Breast Tenders
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, core, then cut pepper into 1/4-inch slices.Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onions.Pat chicken dry with paper towels. On a separate cutting board, cut each tender in half crosswise. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tbsp oil, then chicken. Cook, flipping occasionally, until cooked through, 5-6 min.** (NOTE: For 4 ppl, cook in 2 batches if needed, using 1 tbsp oil per batch.) Transfer to a plate.Meanwhile, combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar in a small bowl.
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix. Cook, stirring occasionally, until starting to soften, 3-4 min. Add bok choy and sauce from the small bowl. Cook, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly, 2-3 min. Remove from heat.
Meanwhile, reheat the same pan over medium.When the pan is hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Season with salt and pepper.Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)
Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.Drain, then rinse noodles under warm water.Return to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.Using a pair of scissors, make a few cuts in the pot to cut up noodles.Add veggies and sauce to the pot with noodles, then toss to combine.
Divide stir-fried noodles between bowls. Top with chicken and fried eggs.Sprinkle green onions and crispy shallots over top.
