Best 2 Chicken Mee Goreng Recipes
MEE GORENG (SOUTHEAST ASIAN FRIED NOODLES)
Mee goreng is a popular fried noodle dish found in hawker centers throughout Singapore, Brunei, Indonesia and Malaysia. If you're seeking a noodle dish that's salty, spicy, tangy and slightly sweet, this version will deliver, and is perfect for impressing guests at a dinner party. The sambal tumis is the true star, adding a kick that marries well with the fresh lime juice and soy sauce. It is traditionally made with yellow wheat noodles, but you can find versions that use dried instant noodles instead. You can also substitute chicken or extra vegetables and tofu for the shrimp.
Provided by Natalie Pattillo
Categories dinner, noodles, main course
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook noodles according to package instructions.
- Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
- Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
- Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN MEE GORENG
Cut this out of a newspaper ages ago..I like this as the ingredients are easily interchangeable to use up the contents of your fridge. I've posted it as written, but I've never made it the same way twice. I quite often use bean sprouts and finely shredded cabbage, as well as peppers. If your clan don't like too much spice, cut back on the chilli sauce a little, when I do this (for the kids) I add a little more tomato ketchup to compensate.
Provided by Noo8820
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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