Steps to Prepare Favorite Malaysian Chicken Mee Goreng

Hello everybody, it's John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Quick Malaysian Chicken Mee Goreng. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Step-by-Step Guide to Make Award-winning Malaysian Chicken Mee Goreng is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It's easy, it's fast, it tastes yummy. They're nice and they look fantastic. Malaysian Chicken Mee Goreng is something which I've loved my entire life.

15.07.2018
#cookpadmalaysia

Many things affect the quality of taste from Malaysian Chicken Mee Goreng, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Malaysian Chicken Mee Goreng delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook Malaysian Chicken Mee Goreng using 13 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Malaysian Chicken Mee Goreng:

1. 150 g dried egg noodles
2. 2 tbs sriracha
3. juice of 1 lime
4. 1/3 cup (80 ml) kecap manis (Indonesian sweet soy sauce)
5. 2 tbs light soy sauce
6. 1 tbs sunflower oil
7. 200 g chicken thigh fillets - cut into 2cm pieces
8. 1 garlic clove - chopped
9. 2 eggs - lightly beaten
10. 4 spring onions - thinly sliced, plus extra to serve
11. 200 g pak choy - thinly sliced
12. 100 g bean sprouts
13. crispy fried onions, sambal chilli jam (from Asian food shops – optional) and thinly sliced red chilli - to serve

Instructions to make to make Malaysian Chicken Mee Goreng

1. Cook the noodles according to packet instructions, then drain and rinse under cold water. Set aside.
2. Combine sriracha, lime juice, kecap manis and soy in a bowl and set aside.
3. 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.
4. 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.
5. Top with fried onions, sambal, if using, chilli and extra spring onion, and serve immediately.

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