Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the sauce
- 4tablespoons sriracha sauce
- 2tablespoons soy sauce
- 2tablespoons sambal oelek
- 1tablespoons curry paste
- 1/4 cup water
- 1 large sweet potato, peeled and sliced
- 400grams noodles
- 4 medium eggs
- 1tablespoons canola oil
- 400grams chicken breasts, diced
- 4 cloves garlic, peeled and mashed
- 100grams beansprouts
Nutrition per serving
2780kJ / 660Cal
2780 Kilojoules or 660 Calories
32% of daily energy intake*
Protein
20.1grams
Fat
11.8grams
Carbs
90.5grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This chicken mee goreng recipe is a Malaysian inspired spicy fried noodle dish that is easy-to-make and budget friendly.
Method
Step 1 of 7
Combine all the sauce ingredients and set to one side.
Step 2 of 7
Pre-heat the oven to 180°C/160°C fan-forced then place the sweet potato on a roasting tray and bake for 20 minutes.
Step 3 of 7
Cook the noodles as per packet instructions and then drain and leave to one side.
Step 4 of 7
Bring a pot of water to the boil and boil the eggs for 7 minutes, then cool and remove the shell.
Step 5 of 7
Heat up a wok or similar pan to medium heat with the canola oil and add the diced chicken with the garlic for 7 minutes, turning while cooking.
Step 6 of 7
Add the beansprouts to the pan with the noodles and fry together for 3 minutes.
Step 7 of 7
Remove from the pan and serve with the roasted sweet potato, a boiled egg and serve the sauce on the side.
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