Chicken Mee Goreng Recipes

CHICKEN MEE GORENG

Steps:

• 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.
• 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.
• 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 ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more).
• 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.
• Stir fry for 3 minutes until it's all heated through and serve.

INDIAN MEE GORENG

Steps:

• Prepare egg noodles according to package directions the rinse with cool water and set aside.
• Heat half of the oil in a wok over medium heat and add the potatoes, cooking until just soft, about 10 minutes stirring often. Remove from wok and set aside.
• Cook the tofu in the wok about 15 minutes stirring regularly until the outside begins to brown. Remove and set aside.
• Pour the eggs with water into the wok and scramble. Remove when done and set aside with potatoes and tofu.
• Add the remaining oil to the wok and fry onions and garlic 5-10 minutes or until the onion begins to become transparent.
• Add the noodles, soy sauce, ketchup and chilli sauce and stir well to ensure all the noodles are mixed with the sauces.
• Add the potato, tofu, eggs and scallions to the wok, mix well and cook an additional 10-15 minutes or until hot.
• Serve and enjoy.