Indonesian-Style Stir-Fried Noodles
with Fried Eggs, Chicken Tenders and Crispy Shallots
This plate of stir-fried noodles is inspired by the popular Indonesian dish 'mie goreng.' A sweet-and-savoury sauce coats fresh chow mein noodles and vibrant veggies. Finishing touches of mouth-watering chicken, crispy shallots and a fried egg ensure every bite is oh-so-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 Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains Gluten, Soy, Sulphites)
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.
Combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar in a small bowl. Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer to a plate.
Heat the same pan over medium-high.When 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, heat a medium non-stick pan over medium heat.When 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.
If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer chicken to a plate. Reuse the same pan to cook veggies in step 3.
Top bowls with chicken when you assemble them.
