Ingredients

The following ingredients have 6 Servings
  • 2 tbsp vegetable oil
  • 2 shallots (peeled and sliced thinly)
  • 5 mushrooms (sliced)
  • 2 cloves garlic (minced)
  • ½ white cabbage (thinly sliced)
  • 2 cooked chicken breasts (roughly shredded/sliced)
  • 17.5 oz (500g) cooked yellow noodles
  • 1.5 cups (150g) fresh bean sprouts (mung bean sprouts)
  • 1 large bunch of spring onions (scallions) (chopped into 1 inch (2.5cm) pieces)
  • 4 tbsp kecap manis
  • 3 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp Thai sweet chilli sauce
  • ¼ tsp white pepper
  • 2 hard boiled eggs (peeled and sliced into halves or quarters)
  • Small bunch fresh coriander (cilantro) (cilantro, roughly torn)
  • 1 red chilli (I use mild fresno chillies, sliced)
  • ¼ tsp chilli flakes
  • 1 lime (sliced)

Instruction

  • Heat the oil in a large wok until hot. Add the sliced shallots, and fry for a 2-3 minutes until browned. Remove from the work with a slotted spoon and place on kitchen paper to absorb any excess oil.
  • Turn down the heat to medium and add the mushrooms to the remaining oil. Cook for 2-3 minutes until lightly browned.
  • Add the garlic and cook for 30 seconds, stirring often.
  • Add the white cabbage and cook for 3 minutes, until starting to soften.
  • Add in the chicken and noodles and cook for 3-4 minutes, tossing everything together using a set of tongs, until hot. You can add an extra splash of oil or a splash of water if it’s starting to look a little dry.
  • Add the beansprouts and spring onions and toss together.
  • Add the kecap manis, soy sauce, oyster sauce, sweet chilli sauce and white pepper. Toss everything together and cook for a 2-3 minutes until the chicken and noodles are hot throughout.
  • Serve the mee goreng topped with the fried shallots, wedges of hard boiled egg, fresh coriander (cilantro), sliced chillies, chilli flakes and slices of lime.