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Photo of Cheat's mee goreng by WW

Cheat's mee goreng

Total Time
25 min
10 min
15 min
With green shallots, purple cabbage and sliced carrot, you won’t find a more colourful dish than this! It’s as good on the tastebuds as it is on the eye


Dried egg noodles

200 g

Vegetable oil

1 tbs

Chicken thigh, skinless, raw

540 g, (600g), fat trimmed, cut into 2cm pieces

Green shallot(s)

3 individual, thinly sliced


2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Red cabbage

150 g, shredded


1 cup(s), grated, grated

Red capsicum

1 large, thinly sliced

Soy sauce

2 tbs

Lime juice

1 tbs


  1. Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. 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.
  3. 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.
  4. 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.


To prepare fresh ginger, chop off the amount that you need and remove the skin. Grate or slice as required. Wrap the unused portion in foil and store in the fridge.To save time, we used a ready-made coleslaw mix of shredded white and red cabbage and grated carrot. It is available in the fresh vegetable section of most supermarkets.