Mee hoon goreng

 INGREDIENTS

  

• 1 tablespoon vegetable oil
• 150 grams boneless skinless chicken thighssliced thinly
• 1 tablespoon garlic minced
• 2 eggs whisked
• 2 cups bean sprouts rinsed in cold water
• 2 stalks green onion finely chopped
• 250 grams rice vermicelli soaked in warm water for 10 minutes and strained
• 1.5 cups bok choy or nappa cabbage, sliced vertically
• ADD ON: shrimps, carrot, mushroom optional, capsicum

Chicken marinade:

• 1 teaspoon cornstarch
• 1 teaspoon regular soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon white granulated sugar

Noodle sauce:

• ½ tablespoon white granulated sugar
• 2 tablespoon kecap manis or sweet soy sauce
• 1 tablespoon regular Soy sauce
• ½ tablespoon sesame oil
• ¼ cup water

INSTRUCTIONS

 

• First, marinate your sliced chicken thighs in cornstarch, soy sauce, sesame oil and sugar. Set aside. In another bowl, whisk together your noodle sauce ingredients.
• Then in a hot pan set over medium high heat, add cooking oil and marinated chicken. Fry until 75% cooked. Then add garlic and green onions and mix with chicken. Allow this to fry for 30 seconds until fragrant.
• Pour in your whisked egg and scramble it with the other ingredients.
• Next add your leafy greens and bean sprouts. Incorporate with other ingredients and allow this to cook until the vegetables have wilted.
• Toss in your strained noodles. Use a pair of scissors to cut them if they are too long to mix with the other ingredients. Pour in your noodle sauce.
• Give everything a thorough mix until every noodle is coated brown and the ingredients are well incorporated. Serve immediately and enjoy!