42min 4 ppl
Mee Goreng
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
538 kcalper person
Protein 30g
Carbs 55g
Fats 22g
About this dish
A mamak-style fried noodle dish, tossed in a wok with tomato ketchup and sweet soy sauce until glossy, and loaded with sliced chicken, tofu puffs, beansprouts and scrambled egg.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Beansprouts150 g
- Tomatoescut into wedges2
- Garlic clovesminced3
- Limescut into wedges, to serve1
Meat & Poultry
- Chicken Thighsboneless, thinly sliced200 g
Dairy & Eggs
- Eggs2
Plant Proteins
- Fried tofu puffshalved100 g
Dried Goods
- Egg noodlesfresh yellow noodles400 g
Oils & Condiments
- ketchup40 ml
- Sweet dark soy sauce30 ml
- Chilli oil20 ml
- Vegetable Oil40 ml
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
- Tongs
Method
1
Slice the chicken thinly and halve the tofu puffs.
Approx. 6 minutes
2
Heat the vegetable oil in a wok and stir-fry the garlic until fragrant.
Approx. 3 minutes
3
Add the sliced chicken and stir-fry for 5 minutes until cooked through.
Approx. 5 minutes
4
Insert a meat thermometer into a piece of chicken; it must read at least 74 degrees Celsius before continuing.
Approx. 3 minutes
5
Push the chicken aside, crack in the eggs and scramble briefly.
Approx. 4 minutes
6
Add the noodles, ketchup, sweet dark soy sauce and chilli oil, and toss well to coat.
Approx. 6 minutes
7
Add the tofu puffs, tomato wedges and beansprouts, and stir-fry for 3 minutes until just wilted.
Approx. 3 minutes
8
Serve immediately with lime wedges on the side.
Approx. 4 minutes
