Mie Goreng

Serves: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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Ingredients​

Sauce

• 2 Tablespoons Kecap Manis or Dark Sweet Soy Sauce

• 2 Teaspoons Light Soy Sauce

• 2 Teaspoons Dark Soy Sauce

• 1 Tablespoon Oyster Sauce

• 2 Tablespoons Tomato Ketchup

• 1 Teaspoon Sriracha

• 2 Teaspoons Sesame Oil

Stir Fried Noodles​

• 2 Instant Noodle Cakes

• 2 Tablespoons Vegetable Oil

• 2 Eggs Lightly Beaten

• 3 Cloves Garlic Minced

• 1 Chicken Breast Sliced Thinly

• 100g Raw Prawns Peeled & Deveined

• 2 Cups Cabbage Finely Sliced

• 1 Cup Beansprouts

• 3 Scallions Chopped (1cm)

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Directions

1. Mix the sauce ingredients in a bowl.

2. Prepare noodles per packet directions.

3. Heat 1 tablespoon oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip.

4. Slide onto cutting board, roll up into loose wrap. Slice into 1cm pieces - you now have egg ribbons.

5. Heat remaining 1 tablespoon oil in same skillet over high heat.

6. Add garlic and chicken, cook until half surface turns white.

7. Add prawns and cook for 1 minute until chicken is mostly cooked.

8. Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.

9. Add noodles, green onions and Sauce, toss for 1 - 2 minutes until sauce reduces and noodles caramelise a bit.

10. Toss through egg ribbons and serve immediately.

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CREDIT: recipetineats.com