Chicken Mee Goreng
Chicken, hokkien noodles and carrot simmered on the stove and spiced with ginger and chilli for a Malaysian dish.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- medium
- 1
Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles.
- 2
Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside.
- 3
Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes.
- 4
Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
- 5
Stir fry for 3 minutes until it's all heated through and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
