eCook Meal
Vibrant Chicken Mie Goreng
with pickled peppers & green beans
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!
Serving guide
Choose your portion size.
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!
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!
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
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!
Egg Noodles - 4 cakes
Pak Choi - 600g
Fresh Chillies - 4
Spring Onions - 4
Green Beans - 320g
Onions - 2
Free-range Chicken Mince - 600g
Pickled Bell Peppers - 200g
Spicy Indo Soy - 185ml
Sesame Oil - 20ml
Crispy Onions - 80ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R360.38
for 4 servings · R90.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
-
Onions needs 2Crispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
-
Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
-
Sesame Oil needs 20 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 8% of packR10.40
-
Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Crispy Onions needs 80 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
Not in the Woolies basket — source these elsewhere:
- Spicy Indo Soy
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vibrant Chicken Mie Goreng?
The preparation time for Vibrant Chicken Mie Goreng with pickled peppers & green beans is between 10 and 25 minutes.
What is the total time required to make Vibrant Chicken Mie Goreng with pickled peppers & green beans?
The total time required to make Vibrant Chicken Mie Goreng with pickled peppers & green beans is between 25 and 35 minutes.
How many servings does Vibrant Chicken Mie Goreng provide?
4 servings
What are the main ingredients in Vibrant Chicken Mie Goreng?
Chicken, Chicken Mince, Chilli, Crispy Onions, Egg Noodles, Green Beans, Onion, Pak Choi, Pickled Bell Peppers, Sesame Oil, Spicy Indo Soy, Spring Onion
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?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Vibrant Chicken Mie Goreng?
Chicken, Chicken Mince, Chilli, Crispy Onions, Egg Noodles, Green Beans, Onion, Pak Choi, Pickled Bell Peppers, Sesame Oil, Spicy Indo Soy, Spring Onion
How many calories does Vibrant Chicken Mie Goreng have?
805 calories
How much fat content does Vibrant Chicken Mie Goreng have?
grams