Spicy Mee Goreng (Fried Noodles)

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Heat the oil in a large wok until hot. Fry the sliced shallots for 2 to 3 minutes until browned, then remove them with a slotted spoon and drain on kitchen paper.
2. Lower the heat to medium and cook the mushrooms in the remaining oil for 2 to 3 minutes until lightly browned.
3. Add the garlic and cook for 30 seconds, stirring often.
4. Add the white cabbage and cook for 3 minutes, until it starts to soften.
5. Add the chicken and noodles and toss with tongs for 3 to 4 minutes until hot. If it looks dry, add a splash of oil or water.
6. Add the bean sprouts and spring onions and toss together.
7. Add the kecap manis, dark soy sauce, oyster sauce, sweet chilli sauce and white pepper. Toss and cook 2 to 3 minutes, until the chicken and noodles are hot throughout.
8. Serve topped with the fried shallots, hard-boiled egg, coriander, sliced chillies, chilli flakes and lime slices.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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