Indonesian-Style Chicken and Stir-Fried Noodles

Name: Indonesian-Style Chicken and Stir-Fried Noodles with Fried Eggs and Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 2 unit(s) Egg; 200 g Chow Mein Noodles; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Shanghai Bok Choy; 170 g Coleslaw Cabbage Mix; 2 unit(s) Green Onion; 28 g Crispy Shallots; ¼ cup Vegetarian Oyster Sauce; 2 tbsp Soy Sauce; 2 tbsp Sweet Chili Sauce; 1 tbsp Sesame Oil; 310 g Chicken Breast Tenders; 0.13 tsp Salt*; 0.13 tsp Pepper*; ½ tsp Sugar*; 2 tbsp Oil*

with Fried Eggs and Crispy Shallots

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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, pan seared chicken, crispy shallots and a fried egg make every bite super satisfying.

Ingredients: Chicken tenders • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Bok choy • Grade A egg • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Sesame oil.

Tags:

Spicy

Allergens:

Egg

•Wheat

•Soy

•Sulphites

•Sesame

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Egg

(Contains: Egg)

200 g

Chow Mein Noodles

(Contains: Wheat May contain traces of: Egg, Gluten)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

170 g

Coleslaw Cabbage Mix

2 unit(s)

Green Onion

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

¼ cup

Vegetarian Oyster Sauce

(Contains: Soy May contain traces of: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)

2 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Sweet Chili Sauce

(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

1 tbsp

Sesame Oil

(Contains: Sesame)

310 g

Chicken Breast Tenders

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

2 tbsp

Oil*

Nutrition Values

Calories930 kcal

Fat38 g

Saturated Fat9 g

Carbohydrate91 g

Sugar25 g

Dietary Fiber5 g

Protein59 g

Cholesterol325 mg

Sodium2830 mg

Trans Fat0.1 g

Potassium1250 mg

Calcium200 mg

Iron7 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

•Large Non-Stick Pan

•Small Bowl

•Measuring Spoons

•Medium Non-Stick Pan

•Colander

Cooking Steps

PDF

Before starting, wash and dry all produce.
Bring a large pot of salted water to a boil over high.
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.

In a small bowl, combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar.
Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Transfer to a plate and cover to keep warm.
Carefully wipe out pan.

Reheat the same pan over medium-high.
Add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix.
Cook for 3-4 min, stirring occasionally, until starting to soften.
Add bok choy and the sauce mixture.
Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly.
Remove from heat.

Meanwhile, heat a medium non-stick pan over medium.
When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
Season with salt and pepper.
Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: Yolks will still be runny.)

To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
Strain and rinse noodles with warm water.
Return noodles to the 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.
To the pot with noodles, add veggies and sauce, then toss to combine.

Thinly slice chicken.
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 breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Carefully wipe out pan. Reuse the same pan to cook veggies in step 3.