Mee Goreng

Ingredients

• 4 packs of instant ramen noodles
• FOR THE SAUCE
• 2 tbsp sambal oelak or Sriracha sauce
• 1 tbsp sesame oil
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 3 tbsp kecap manis
• 1 tbsp ketchup
• FOR THE STIR FRY
• 1 tbsp rapeseed (canola) oil
• 1 tbsp sesame oil
• 4 cloves garlic, finely chopped
• 250g (8 oz) chicken thighs, cut into small bite sized pieces
• 250g (8oz) raw prawns
• 2 eggs
• ½ small savoy cabbage, thinly sliced like coleslaw
• 1 large handful bean sprouts
• 4 green spring onions (scallions), roughly chopped
• 2 red spur chillies, thinly sliced to garnish

Steps

1. Soak the noodles in hot water for about 10 minutes or until soft. Strain and put aside. Whisk all of the sauce ingredients together and set aside.
2. Now heat a wok over medium high heat and add the oils. Stir in the garlic and fry for about 30 seconds or until fragrant.
3. Add the chicken and fry for a couple of minutes, until the meat has turned white all over and then add the prawns. Fry for about a minute or two and then push this all to one sided or the wok and then add the eggs to the empty side of the wok.
4. Stir the eggs to scramble and when cooked stir it into the chicken. Add the cabbage, bean sprouts and two of the spring onions (scallions) and fry for about 30 seconds.
5. Then add the noodles and prepared sauce. Stir this all up until the noodles are nicely coated in the sauce and then continue frying until the sauce thickens and begins to caramelise on the noodles.
6. Divide between four serving bowls and garnish with the remaining spring onions (scallions) and sliced spur chillies.