Pasta
Mie goreng
Indonesian fried noodles glossed with sweet kecap manis, with chicken, cabbage and a fried egg on top.
- 27 min15 prep · 12 cook
- EasyDifficulty
- 610 kcalper serving
Ingredients
4 servings
- Egg noodles300 g
- Chicken breast, sliced250 g
- Cabbage, shredded200 g
- Carrot, in matchsticks1
- Shallots, sliced3
- garlic3 cloves
- Kecap manis (sweet soy sauce)3 tbsp
- Soy sauce1 tbsp
- Sambal oelek1 tbsp
- Eggs4
- Sunflower oil3 tbsp
- Fried shallots2 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Cook the noodles as the packet says, drain and rinse under cold water.
- 2
In a hot wok, fry the shallots, garlic and sambal in 2 tbsp oil for a minute, then add the chicken and cook through.
- 3
Add the cabbage and carrot and stir-fry until just tender.
- 4
Add the noodles, kecap manis and soy sauce and toss until glossy and hot.
- 5
Fry the eggs in the rest of the oil and serve one on each plate, topped with fried shallots.
Tips and questions
- What can I use instead of kecap manis?
- Simmer equal parts soy sauce and brown sugar until syrupy; it’s a close match.
- Does it keep well?
- Up to 2 days in the fridge; reheat in a hot wok with a splash of water and fry a fresh egg to serve.
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