Indonesian-Style Chicken Tenders and Stir-Fried Noodles
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Indonesian-Style Chicken Tenders and Stir-Fried Noodles

Indonesian-Style Chicken Tenders and Stir-Fried Noodles

with Fried Eggs 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, vibrant veggies and hearty chicken. Finishing touches of 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.

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

2 unit


(Contains Egg)

200 g

Chow Mein Noodles

(Contains Wheat)

160 g

Sweet Bell Pepper

113 g

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)

Not included in your delivery

½ tsp


1.5 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories710 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate75 g
Sugar20 g
Dietary Fiber5 g
Protein42 g
Cholesterol236 mg
Sodium2050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Medium Non-Stick Pan



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.

Cook chicken and make sauce

Heat a large non-stick pan over medium-high heat.When 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.

Cook veggies

Add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix to the same pan. 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.

Cook eggs

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 eggs 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.)

Cook noodles

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.

Finish and serve

Divide stir-fried noodles between bowls. Top with fried eggs.Sprinkle green onions and crispy shallots over top.

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