Chicken Mee Goreng

Ingredients (serves 4)

• 450g packet fresh hokkien noodles
• 2 tablespoons Alfa One rice bran oil
• 750g chicken breast fillets, thinly sliced
• 1 large brown onion, halved, thinly sliced
• 1 medium carrot, halved, sliced diagonally
• 2 celery stalks, sliced diagonally
• 227g can water chestnuts, drained, chopped
• 250g broccoli, cut into florets
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, peeled, cut into matchsticks
• 3 green onions, trimmed, chopped
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce
• 1 tablespoon tomato sauce

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain. Set aside. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Stir-fry chicken, in batches, for 5 minutes or until just cooked through. Transfer to a bowl.
2. Add remaining oil to wok. Swirl to coat. Add brown onion, carrot and celery. Stir-fry for 3 minutes or until onion has softened. Add chestnuts and broccoli. Stir-fry for 2 minutes. Add garlic, ginger and green onion. Stir-fry for 1 minute.
3. Return chicken and noodles to wok with sweet chilli sauce, soy sauce and tomato sauce. Stir-fry for 3 minutes or until heated through. Serve.

Ingredients (serves 4)

• 250g packet long-life dried noodles
• 1 tablespoon peanut oil
• 3 eschalots, thinly sliced
• 450g chicken thigh fillets, trimmed, diced
• 1 bunch baby pak choy, trimmed, stems sliced, leaves shredded
• 1/4 cup kecap manis

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until just tender. Drain. Using a fork, separate noodles.
2. Meanwhile, heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry eschalots for 1 to 2 minutes or until softened. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is just cooked through. Add pak choy stems. Stir-fry for 1 minute or until pak choy is bright green.
3. Add pak choy leaves, noodles and kecap manis. Stir-fry for 1 to 2 minutes or until leaves have wilted.

Notes

• 
  To serve: We served this meal with sliced red chillies.
  Super saver: Use 1 small brown onion, halved, thinly sliced instead of eschalots and save around $1.11 in total.