What are the main ingredients in Vibrant Chicken Mie Goreng?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Sugar/Sweetener/Honey

What is the nutritional information of Vibrant Chicken Mie Goreng?

Calories: 805, Carbs: 102 grams, Fat: grams, Protein: 41.2 grams, Sugar: 38.4 grams, Salt: 2271 grams

How do I prepare Vibrant Chicken Mie Goreng?

THE NICEST NOODLES: Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking. SOME PREP: Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Slice the fresh chilli and finely slice the spring onions. Trim the green beans and cut into thirds. OPTIONAL EGG: Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. MI GORENG MOMENT: To the pan of chicken mince mix, add the cooked noodles, spicy indo soy, sesame oil (to taste), seasoning and a sweetener of choice to taste. Mix to combine. A DINNER DELIGHT!: Bowl up a heaping helping of the mi goreng. Top with the fried egg (if using). Sprinkle over the spring onion, the remaining chopped chilli (to taste) and the crispy onions. Beautiful, Chef! FRY AWAY: Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the diced onion and pak choi stems. Fry for 3-4 minutes until soft and translucent, shifting occasionally. Add ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the mince and green beans, and fry for 5-6 minutes until browned, stirring occasionally. In the final 2 minutes, add in the chopped pickled peppers and pak choi leaves. Remove from the heat and cover to keep warm.

What should be prepared from my kitchen to make Vibrant Chicken Mie Goreng?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Sugar/Sweetener/Honey

Vibrant Chicken Mie Goreng

Name: Vibrant Chicken Mie Goreng
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s (optional); Sugar/Sweetener/Honey

Try our take on a traditional mi goreng! Originally from Indonesia, this version is packed with pickled peppers, green beans, egg noodles, spring onions, and pak choi. Swirled in a dressing of spicy sweet soy sauce & sesame oil, topped with crispy onions & fresh chilli. So fast & so delicious, you’ll be goreng crazy!

Vibrant Chicken Mie Goreng

with pickled peppers & green beans

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Chicken
Crispy Onions
Egg Noodles
Free-Range Chicken Mince
Fresh Chilli
Fresh Chillies
Green Beans
Onion
Onions
Pak Choi
Pickled Bell Peppers
Sesame Oil
Spicy Indo Soy
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)
Sugar/Sweetener/Honey

Serves 1

THE NICEST NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Slice the fresh chilli and finely slice the spring onions. Trim the green beans and cut into thirds.
FRY AWAY
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the diced onion and pak choi stems. Fry for 3-4 minutes until soft and translucent, shifting occasionally. Add ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the mince and green beans, and fry for 5-6 minutes until browned, stirring occasionally. In the final 2 minutes, add in the chopped pickled peppers and pak choi leaves. Remove from the heat and cover to keep warm.
OPTIONAL EGG
Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 1 egg and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
MI GORENG MOMENT
To the pan of chicken mince mix, add the cooked noodles, spicy indo soy, sesame oil (to taste), seasoning and a sweetener of choice to taste. Mix to combine.
A DINNER DELIGHT!
Bowl up a heaping helping of the mi goreng. Top with the fried egg (if using). Sprinkle over the spring onion, the remaining chopped chilli (to taste) and the crispy onions. Beautiful, Chef!

Egg Noodles - 1 cake
Pak Choi - 150g
Fresh Chilli - 1
Spring Onion - 1
Green Beans - 80g
Onion - 1
Free-range Chicken Mince - 150g
Pickled Bell Peppers - 50g
Spicy Indo Soy - 45ml
Sesame Oil - 5ml
Crispy Onions - 20ml

Download the Recipe

Serves 2

THE NICEST NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Slice the fresh chilli and finely slice the spring onions. Trim the green beans and cut into thirds.
FRY AWAY
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the diced onion and pak choi stems. Fry for 3-4 minutes until soft and translucent, shifting occasionally. Add ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the mince and green beans, and fry for 5-6 minutes until browned, stirring occasionally. In the final 2 minutes, add in the chopped pickled peppers and pak choi leaves. Remove from the heat and cover to keep warm.
OPTIONAL EGG
Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
MI GORENG MOMENT
To the pan of chicken mince mix, add the cooked noodles, spicy indo soy, sesame oil (to taste), seasoning and a sweetener of choice to taste. Mix to combine.
A DINNER DELIGHT!
Bowl up a heaping helping of the mi goreng. Top with the fried egg (if using). Sprinkle over the spring onion, the remaining chopped chilli (to taste) and the crispy onions. Beautiful, Chef!

Egg Noodles - 2 cakes
Pak Choi - 300g
Fresh Chillies - 2
Spring Onions - 2
Green Beans - 160g
Onion - 1
Free-range Chicken Mince - 300g
Pickled Bell Peppers - 100g
Spicy Indo Soy - 90ml
Sesame Oil - 10ml
Crispy Onions - 40ml

Download the Recipe

Serves 3

THE NICEST NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Slice the fresh chillies and finely slice the spring onions. Trim the green beans and cut into thirds.
FRY AWAY
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the diced onion and pak choi stems. Fry for 4-5 minutes until soft and translucent, shifting occasionally. Add ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the mince and green beans, and fry for 6-7 minutes until browned, stirring occasionally. In the final 2 minutes, add in the chopped pickled peppers and pak choi leaves. Remove from the heat and cover to keep warm.
OPTIONAL EGG
Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 3 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
MI GORENG MOMENT
To the pan of chicken mince mix, add the cooked noodles, spicy indo soy, sesame oil (to taste), seasoning and a sweetener of choice to taste. Mix to combine.
A DINNER DELIGHT!
Bowl up a heaping helping of the mi goreng. Top with the fried egg (if using). Sprinkle over the spring onion, the remaining chopped chilli (to taste) and the crispy onions. Beautiful, Chef!

Egg Noodles - 3 cakes
Pak Choi - 450g
Fresh Chillies - 3
Spring Onions - 3
Green Beans - 240g
Onions - 2
Free-range Chicken Mince - 450g
Pickled Bell Peppers - 150g
Spicy Indo Soy - 135ml
Sesame Oil - 15ml
Crispy Onions - 60ml

Download the Recipe

Serves 4

THE NICEST NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Slice the fresh chillies and finely slice the spring onions. Trim the green beans and cut into thirds.
FRY AWAY
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the diced onion and pak choi stems. Fry for 4-5 minutes until soft and translucent, shifting occasionally. Add ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the mince and green beans, and fry for 6-7 minutes until browned, stirring occasionally. In the final 2 minutes, add in the chopped pickled peppers and pak choi leaves. Remove from the heat and cover to keep warm.
OPTIONAL EGG
Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 4 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
MI GORENG MOMENT
To the pan of chicken mince mix, add the cooked noodles, spicy indo soy, sesame oil (to taste), seasoning and a sweetener of choice to taste. Mix to combine.
A DINNER DELIGHT!
Bowl up a heaping helping of the mi goreng. Top with the fried egg (if using). Sprinkle over the spring onion, the remaining chopped chilli (to taste) and the crispy onions. Beautiful, Chef!