Name: Chicken mee goreng
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 450 gram wide fresh rice noodles; 1 tablespoon peanut oil; 600 gram chicken thigh fillets, sliced thinly; 2 clove garlic, crushed; 1 medium_piece (200g) red capsicum, sliced thinly; 500 gram baby buk choy, leaves separated; 1/3 cup (80ml) oyster sauce; 1 tablespoon light soy sauce; 1/2 cup (75g) roasted unsalted cashews, chopped coarsely; 1/4 cup fresh coriander leaves, loosely packed

Ingredients

450 gram wide fresh rice noodles

1 tablespoon peanut oil

600 gram chicken thigh fillets, sliced thinly

2 clove garlic, crushed

1 medium_piece (200g) red capsicum, sliced thinly

500 gram baby buk choy, leaves separated

1/3 cup (80ml) oyster sauce

1 tablespoon light soy sauce

1/2 cup (75g) roasted unsalted cashews, chopped coarsely

1/4 cup fresh coriander leaves, loosely packed

Method

1.Place noodles in large heatproof bowl, cover with boiling water, separate with fork, drain.

2.Heat half the oil in wok, cook chicken, in batches, until browned.

3.Heat remaining oil in wok, stir-fry garlic until fragrant. Add capsicum, buk choy and sauces, stir-fry until vegetables are tender.

4.Return chicken to wok with noodles, stir-fry until chicken is cooked. Remove from heat, sprinkle with nuts and coriander.

Mee (or mie), “noodles”, and goreng, “fried”, are the words used in Indonesia and Malaysia to describe a traditional fried noodle recipe usually containing chicken and nuts, as well as assorted other ingredients chosen by the individual cook.
Note

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Ingredients

Method

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