Soon you will be loading your fork (or chopsticks) with al dente egg noodles covered in a spicy Indo soy sauce, and tossed with fresh coriander, cabbage, piquanté peppers & caramelised chicken mince.
Flavourful Chicken Mie Goreng
Flavourful Chicken Mie Goreng
with egg noodles, piquanté peppers & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cabbage
- Chicken
- Egg Noodles (Tai Ping)
- Free-Range Chicken Mince
- Fresh Coriander
- Onion Medium
- Spicy Indo Soy
- Sweet Piquante Peppers (Diced)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
IT’S FRY-DAY!
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and fry until browned, 5-6 minutes (shifting occasionally). In the final 2 minutes, add the chopped cabbage and the chopped peppers. Remove from the heat.
OPTIONAL EGG
Place a pan over medium-high heat with a drizzle of oil. Crack in 1 egg (optional) and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
MIE GORENG
Return the pan with the chicken & veggies to a medium heat. Toss through the cooked noodles, the spicy indo soy, ½ the picked coriander, and seasoning. Remove from the pan when heated through.
A MOUTHWATERING MEAL
Bowl up a heaping helping of the mie goreng. Top with the fried egg (if using). Scatter over the remaining coriander. Simple yet stunning, Chef!
Egg Noodles (Tai Ping) - 1
Onion Medium - 1
Free-range Chicken Mince - 150g
Cabbage - 100g
Sweet Piquante Peppers (Diced) - 1
Spicy Indo Soy - 45ml
Fresh Coriander - 3g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
IT’S FRY-DAY!
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and fry until browned, 5-6 minutes (shifting occasionally). In the final 2 minutes, add the chopped cabbage and the chopped peppers. Remove from the heat.
OPTIONAL EGG
Place a pan over medium-high heat with a drizzle of oil. Crack in 2 eggs (optional) and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
MIE GORENG
Return the pan with the chicken & veggies to a medium heat. Toss through the cooked noodles, the spicy indo soy, ½ the picked coriander, and seasoning. Remove from the pan when heated through.
A MOUTHWATERING MEAL
Bowl up a heaping helping of the mie goreng. Top with the fried egg (if using). Scatter over the remaining coriander. Simple yet stunning, Chef!
Egg Noodles (Tai Ping) - 1
Onion Medium - 1
Free-range Chicken Mince - 300g
Cabbage - 100g
Sweet Piquante Peppers (Diced) - 1
Spicy Indo Soy - 90ml
Fresh Coriander - 5g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
IT’S FRY-DAY!
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and fry until browned, 5-6 minutes (shifting occasionally). In the final 2 minutes, add the chopped cabbage and the chopped peppers. Remove from the heat.
OPTIONAL EGG
Place a pan over medium-high heat with a drizzle of oil. Crack in 3 eggs (optional) and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
MIE GORENG
Return the pan with the chicken & veggies to a medium heat. Toss through the cooked noodles, the spicy indo soy, ½ the picked coriander, and seasoning. Remove from the pan when heated through.
A MOUTHWATERING MEAL
Bowl up a heaping helping of the mie goreng. Top with the fried egg (if using). Scatter over the remaining coriander. Simple yet stunning, Chef!
Egg Noodles (Tai Ping) - 1
Onion Medium - 1
Free-range Chicken Mince - 450g
Cabbage - 200g
Sweet Piquante Peppers (Diced) - 1
Spicy Indo Soy - 135ml
Fresh Coriander - 8g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
IT’S FRY-DAY!
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and fry until browned, 5-6 minutes (shifting occasionally). In the final 2 minutes, add the chopped cabbage and the chopped peppers. Remove from the heat.
OPTIONAL EGG
Place a pan over medium-high heat with a drizzle of oil. Crack in 4 eggs (optional) and fry until cooked to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
MIE GORENG
Return the pan with the chicken & veggies to a medium heat. Toss through the cooked noodles, the spicy indo soy, ½ the picked coriander, and seasoning. Remove from the pan when heated through.
A MOUTHWATERING MEAL
Bowl up a heaping helping of the mie goreng. Top with the fried egg (if using). Scatter over the remaining coriander. Simple yet stunning, Chef!
Egg Noodles (Tai Ping) - 1
Onion Medium - 1
Free-range Chicken Mince - 600g
Cabbage - 200g
Sweet Piquante Peppers (Diced) - 1
Spicy Indo Soy - 180ml
Fresh Coriander - 10g
Woolies Products in this dish
