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 piece
Egg
(Contains Egg)
200 g
Chow Mein Noodles
(Contains Wheat)
1 piece
Sweet Bell Pepper
1 piece
Shanghai Bok Choy
170 g
Coleslaw Cabbage Mix
2 piece
Green Onion
28 g
Crispy Shallots
(Contains Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Sesame Oil
(Contains Sesame)
310 g
Chicken Breast Tenders
Not included in your delivery
0.06 tsp
Pepper*
1.5 tbsp
Oil*
½ tsp
Sugar*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
If you've opted to add chicken tenders, pat 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 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, make the sauce as the recipe instructs.
Top final plates with chicken.