Chicken Mee Goreng Recipes

MEE GORENG - MALAYSIAN FRIED NOODLES

Steps:

• Combine the sweet soy, the thin soy, the ketchup and the sambal oelek in a small bowl.
• Stir and set aside
• This goes fast. Be ready. Have your ingredients prepped and at hand. Make sure your noodles are cooked. Not a bad idea to leave them in your colander so you can run some hot water over them right before you start to fry them. Hot water will loosen them up so you aren't starting with a big, solid glob of noodles.
• Heat your wok over medium heat. Non-stick or well-seasoned really helps here. Turn on your hood fan.
• Stir your eggs to combine the yolks and whites. Add 1/2 tsp of oil. When the oil starts to shimmer add the eggs. Fry the eggs until they start to set up. Break a hole in the middle of the eggs and push the uncooked egg into it. Think omelette.
• When the eggs are mostly cooked through fold them over themselves (in half) and slide the egg out of the wok onto a plate. Cut the eggs into ribbons. Set aside.
• Add 3 tablespoons of oil to the wok. Add the chicken. Stir fry until the chicken is almost done. This should take about 4 minutes but check your chicken. You don't want raw chicken. Maybe a little pink at this stage.
• Add the shrimp and continue to stir fry. You just want them turning pink. Overdone shrimp are expensive pencil erasers. Not good. This should take about a minute for 31-40 count.
• Add the garlic. Stir fry for about 30 seconds.
• Look at your pan. Is there still a fair amount of oil in it or is most of it splattered on your stove. If it looks dry add a bit more oil. These are fried noodles. Fried isn't dry roasted.
• Add the Malaysian curry powder. Stir to combine. You want to see the spices frying in the oil. Cook for about 30 seconds.
• Crank the heat. Toss in the noodles. Stir fry them carefully. You don't want to break them. but you do want them to get them well coated with oil and frying a bit. Remember, this is fried noodles. Cook for about 90 seconds.
• Add the sauce. Return the eggs to the pan. Stir to combine. Serve immediately.

MEE GORENG (SOUTHEAST ASIAN FRIED NOODLES)

Steps:

• Cook noodles according to package instructions.
• Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
• Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
• Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.

CHICKEN MEE GORENG

Steps:

• Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles.
• Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside.
• Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more).
• Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
• Stir fry for 3 minutes until it's all heated through and serve.

MIE GORENG - INDONESIAN FRIED NOODLES

Steps:

• Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
• Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
• Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

MEE GORENG

Steps:

• Heat the oil in a large, deep skillet or wok over medium heat; cook the onions in the hot oil until softened, about 5 minutes. Add the potato, soy sauce, and water; simmer until the potatoes are nearly cooked through, about 15 minutes. Stir the chicken, tomatoes, chile pepper, peas, carrot, corn, tomato sauce, chili sauce, and eggs into the mixture; toss to combine. Cook and stir until heated through, about 10 minutes. Add the noodles and continue cooking until the noodles soften, 2 to 3 minutes more. Serve hot.

CHICKEN MEE GORENG

Steps:

• Cook the noodles according to packet instructions, then drain and rinse under cold water. Set aside.
• Combine sriracha, lime juice, kecap manis and soy in a bowl and set aside.
• Heat oil in a wok over medium heat. Cook chicken, stirring occasionally, for 6-7 minutes or until cooked through. Add garlic, toss to combine, then transfer to a heatproof bowl and set aside. Wipe wok clean, then return to high heat. Add eggs and cook, stirring, for 2 minutes or until just cooked through. Add spring onion, pak choy, cooked noodles and chicken, and sriracha mixture, Cook, tossing, for 2 minutes or until heated through and all ingredients are coated in the sauce. Stir through bean sprouts and divide between serving bowls. Top with fried onions, chilli and extra spring onion, and serve immediately.