Fast Spicy Chicken Mie Goreng

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs pak choy
• 100g snow peas
• 300g free-range chicken thigh fillets
• 150g egg noodles
• 40g nasi goreng paste
• 2g chilli flakes
• 20g roasted peanuts
• 1pcs neutral-flavoured oil
• 2pcs egg
• 5ml soy sauce

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise and slice on an angle. Coarsely chop the pak choy, keeping the stems and leaves separate. Trim the snow peas. Slice the chicken into strips.
2. Step 2 — Stir-fry chicken
   Heat a drizzle of oil in a large deep frypan over high heat. Stir-fry the chicken for 2-3 mins until golden.
3. Step 3 — Fry eggs
   While the chicken is cooking, heat a drizzle of oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Add vegetables and paste
   Add the carrot, pak choy stems, snow peas and nasi goreng paste to the chicken and cook, stirring, for 2 mins or until the snow peas are tender and the chicken is cooked through.
6. Step 6 — Finish stir-fry
   Add the noodles, pak choy leaves, a pinch of chilli flakes*, 1 tbs water and 1 tsp soy sauce to the chicken mixture and cook, stirring, for 1 min or until combined. Divide the noodle stir-fry and fried eggs among bowls. Scatter with the peanuts to serve.

Allergens

Egg, Soy, Gluten, Wheat, Peanut