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Indonesian-Style Stir-Fried Noodles
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Indonesian-Style Stir-Fried Noodles

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!

Tags:
Spicy
Allergens:
Egg
Wheat
Gluten
Soy
Sulphites
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories527 kcal
Energy (kJ)2204 kJ
Fat11 g
Saturated Fat11 g
Carbohydrate88 g
Sugar25 g
Dietary Fiber5 g
Protein20 g
Cholesterol199 mg
Sodium0 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.

Utensils

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

Instructions

Prep
1

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.

Make sauce and cook chicken
2

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.

Cook veggies
3

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.

Cook eggs
4

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.)

Cook noodles
5

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
6

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

7

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.

8

Top bowls with chicken when you assemble them.

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