Mie Goreng

Method

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1. Cook the noodles in boiling water for 3 to 4 minutes, or as the packet says, until just tender. Drain, rinse under cold water and toss with 1 tablespoon of the oil so they do not stick.

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2. Stir the kecap manis, soy sauce, oyster sauce, sambal and water together in a small bowl.

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3. Heat the remaining 2 tablespoons of oil in a large wok over high heat. Stir-fry the shallots, garlic and chillies for 30 seconds, until fragrant.

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4. Add the chicken and stir-fry for 4 minutes, until cooked through and lightly browned. Add the prawns and cook for 2 minutes, until pink.

   Mark done Start 4 min timer

5. Push everything to one side, pour the eggs into the space and scramble for 1 minute, until just set, then mix them in.

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6. Add the pak choi and bean sprouts and stir-fry for 1 minute, until the leaves begin to wilt.

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7. Add the noodles and the sauce and toss for 2 to 3 minutes, until every strand is coated and hot. Stir in the spring onions.

   Mark done Start 2 min timer

8. Serve at once, topped with the fried shallots, with the cucumber and lime wedges on the side.

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Chef’s Tips

• Cook the noodles just short of tender. They finish in the wok, and overcooked ones break into mush.
• Use a very hot wok and cook in one batch. A crowded, cool pan steams the noodles instead of frying them.
• If you cannot find kecap manis, simmer 3 tablespoons of soy sauce with 2 tablespoons of brown sugar for 2 minutes and use that.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• A fried egg on top
• Pickled cucumber
• Iced sweet tea

Storage & Reheating

Best eaten at once. Keep leftovers in the fridge up to 2 days and reheat in a hot pan with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.