Chicken Mee Goreng
Dive into the bold and vibrant flavors of Chicken Mee Goreng, a classic Southeast Asian stir-fried noodle dish that’s as quick to prepare as it is satisfying. Featuring tender strips of marinated chicken, chewy egg noodles, and crisp vegetables like cabbage, carrots, and bean sprouts, this dish is tossed in a rich, umami-packed sauce made with soy sauce, sweet kecap manis, oyster sauce, and a touch of fiery chili paste. The combination of scrambled eggs, aromatic garlic, and fresh scallions adds layers of texture and flavor, while a squeeze of lime at the end brightens each bite. Ready in just 30 minutes, this one-pan recipe brings irresistible street food flavors straight to your table, making it an easy and delicious weeknight dinner option.
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Recipe Information
Ingredients
- 400 grams Egg noodles
- 300 grams Boneless chicken breast or thighs
- 2 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 tablespoon Oyster sauce
- 1 tablespoon Chili paste (sambal oelek or similar)
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 2 large Eggs
- 100 grams Cabbage, shredded
- 1 medium Carrot, julienned
- 150 grams Bean sprouts
- 3 stalks Scallions, chopped
- 2 pieces Lime wedges (for serving)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cook the egg noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Cut the chicken into thin strips or bite-sized pieces. Marinate with 1 tablespoon of soy sauce and a pinch of black pepper. Let it sit for 10 minutes.
In a small bowl, mix the remaining soy sauce, sweet soy sauce, oyster sauce, and chili paste. Set aside.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the chicken and stir-fry until fully cooked, about 5-7 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
Push the garlic to one side of the wok and crack the eggs into the empty space. Scramble the eggs, then mix them with the garlic.
Add the shredded cabbage, julienned carrot, and bean sprouts to the wok. Stir-fry for 2 minutes until the vegetables begin to soften.
Return the cooked chicken to the wok and mix it with the vegetables.
Add the cooked egg noodles to the wok. Pour the sauce mixture over the noodles and toss well to combine, ensuring everything is evenly coated.
Stir-fry for another 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.
Turn off the heat and sprinkle with chopped scallions.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 4180 mg | 182% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 32.0 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 339 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
