Serves 1
Directions
- 1To make the sauce, combine kecap manis, light soy sauce, dark soy sauce, oyster sauce, ketchup, sriracha, and sesame oil in a bowl.
- 2Heat vegetable oil in a wok over high heat.
- 3Add the sliced chicken and stir-fry until partially cooked.
- 4Add finely chopped garlic and stir-fry until fragrant.
- 5Add the peeled prawn tails and cook for about a minute.
- 6Add the sliced fish cake and the white parts of the spring onion.
- 7Stir-fry until the prawns start to crisp up around the edges.
- 8Add the green parts of the spring onion and pak choy.
- 9Once the greens start to soften, add the cooked fresh egg noodles.
- 10Pour in the prepared stir-fry sauce.
- 11Toss everything to ensure the noodles are well combined and coated in the sauce.
- 12Add the bean sprouts for a final toss.
- 13Serve the Mee Goreng immediately.
Ingredients
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp ketchup (tomato sauce)
- 1 tbsp sriracha
- 2 tsp sesame oil
- Vegetable oil
- 2 garlic cloves
- 150 g chicken breast or thigh
- 100 g peeled prawns tails
- 100 g Fish cake
- 3 spring onions
- 2 cups pak choy
- 250 g fresh egg noodles
- 1 cup beansprouts
Equipment
wokbowltongs
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