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Clean recipe · sbs.com.au

One-pot mee goreng

Though mee goreng is typically stir-fried, this version takes a cue from a Filipino noodle dish, pancit canton. Meat and vegetables are braised in a rich, savoury broth, then noodles are added to soak up every drop of flavour. The result? A quick, one-pot dish.

Original recipe: sbs.com.au

Yield:
4 servings
Prep:
10 min
Cook:
10 min
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One-pot mee goreng

Ingredients

  1. 4 tbsp vegetable oil
  2. 400 g chicken thigh fillets, cut into 3 cm pieces
  3. 200 g raw prawn meat
  4. 3 eggs
  5. 3 garlic cloves, roughly chopped
  6. 1 onion, thinly sliced
  7. 2 tsp sambal oelek (optional)
  8. ¼ cabbage, thinly sliced
  9. 1 carrot, thinly sliced
  10. 1 tsp chicken stock powder
  11. 2 tbsp oyster sauce
  12. 1 tbsp soy sauce
  13. 2 tbsp kecap manis
  14. 1 tbsp dark soy sauce
  15. 1 tsp sugar
  16. 1 kg Hokkien noodles
  17. Salt and white pepper
  18. 6 medium spring onions, cut into 5 cm lengths
  19. 3 cups bean sprouts
  20. ¼ cup fried shallots, to serve
  21. Sliced cucumber, sliced tomato, to serve

Instructions

  1. Heat a large, heavy-based saucepan over medium heat. Add the oil. Once the oil is hot, add the chicken and prawns and fry for 1 minute. Add the eggs to the pan, stirring to fry until set and broken into pieces.
  2. Add the garlic, onion and sambal oelek (if using), then fry for 1 minute. Add the vegetables and mix well to combine. Add the stock powder, the sauces, sugar and 1½ cups water, then bring to a simmer. Taste the liquid, it should taste strong and salty.
  3. While the chicken is simmering, poke a few holes in the pack of noodles and microwave for about 4 minutes. Massage the bag to break up the noodles, then add to the braising chicken. Toss to coat in the sauce while the noodles absorb the flavour.
  4. Cook for about 3 minutes, or until the noodles have absorbed all of the liquid. Season with salt and white pepper (if needed). Stir through the spring onions and bean sprouts and serve with the fried shallots, sliced cucumber and sliced tomato.