Cheat's mee goreng
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
Ingredients
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
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Red cabbage
150 g, shredded
Carrot(s)
1 cup(s), grated, grated
Red capsicum
1 large, thinly sliced
Soy sauce
2 tbs
Lime juice
1 tbs
Instructions
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.
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