Chicken & Veggie Mie Goreng
with Fried Egg & Crispy Shallots
Mie Goreng meaning 'fried noodles', is a much-loved Indonesian street speciality that has become a favourite in homes worldwide. Our version includes chicken mince and it delivers the perfect ratio of sweet to salty flavours making this dinner a truly delicious way to celebrate Harmony Week!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
½
Long Chilli (Optional)
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 packet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 sachet
chicken-style stock powder
1 packet
chicken mince
1 packet
crispy shallots
1
capsicum
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
rice wine vinegar
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add egg noodles and cook over medium high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• While the noodles are cooking, slice capsicum into strips. Thinly slice carrot into half-moons. Thinly slice long chilli (if using). Set aside. • In a small bowl, combine oyster sauce, kecap manis, chicken-style stock powder, the soy sauce, the rice wine vinegar and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum and carrot, tossing, until tender, 6-8 minutes. • Transfer to a bowl. Season to taste.
• Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 2-3 minutes. • Transfer to a plate and cover to keep warm.
• Return pan to high heat with a drizzle of olive oil. Cook chicken mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add cooked noodles and veggies to pan, then add sauce mixture, tossing, until combined, 1 minute. • Season with pepper.
• Divide chicken and veggie mie goreng between bowls. • Top each bowl with a fried egg, crispy shallots and chilli to serve. Enjoy!