Cheat's mee goreng
Dried egg noodles
Skinless chicken thigh
540 g, (600g), fat trimmed, cut into 2cm pieces
3 individual, thinly sliced
2 clove(s), crushed
1 tsp, finely grated
150 g, shredded
1 cup(s), grated, grated
1 large, thinly sliced
- Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat a wok over medium-high heat. Add half the oil and heat for 30 seconds. Add chicken and stir-fry, in batches, for 3–4 minutes or until browned and cooked through. Transfer to a bowl.
- Reheat wok over medium heat. Add remaining oil and heat for 30 seconds. Add shallots, garlic and ginger and stir-fry for 1 minute. Add coleslaw mix and capsicum and stir-fry for 3–4 minutes or until vegetables are just tender.
- Add noodles, chicken, soy sauce and juice and stir-fry for 1–2 minutes or until heated through. Sprinkle with extra shallots and serve with lime wedges.