Mie goreng
Ingredients
- 2 eggs, beaten
- 4 spring onions, finely sliced, some green slices reserved to garnish
- 4cm piece fresh ginger, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon chilli flakes (or more, to taste)
- 400g skinless chicken breast, finely sliced
- 2 tablespoons kecap manis
- 2 cups raw prawns, deveined, tails removed, defrosted
- 400g egg noodles, cooked according to packet instructions
- 1 tablespoon chilli sauce
- 1 cup frozen peas, defrosted
- 4 cups baby spinach
- 1½ cups bean sprouts, to garnish
- 2 tomatoes, cut into wedges, to serve
- ½ Lebanese cucumber, cut in wedges, to serve
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Instructions
1 Spray a large non-stick frying pan well with oil and set over a medium-high heat. Add egg and swirl in the pan to make a thin omelette. Cook for 1 minute until set. Remove from pan and set aside.
2 Spray pan again and add spring onion and ginger. Cook for 1 minute. Add curry powder and chilli flakes and cook for 30 seconds until fragrant. Add chicken and 1 tablespoon of the kecap manis and stir-fry for 3-4 minutes, tossing to coat. Add prawns to pan and cook for 2 minutes more, until prawns are just cooked. Add noodles and remaining kecap manis and stir to coat with spices. Add chilli sauce, peas and spinach and combine. Slice omelette into strips and add to noodles.
3 When chicken is cooked through, serve garnished with reserved spring onion, bean sprouts and extra chilli flakes, if desired, and with tomato and cucumber on the side.
Variations
Make it gluten free: Check curry powder and chilli sauce are gluten free.
Nutrition Info (per serve)
-
Calories 480cal
-
Kilojoules 2000kJ
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Protein 50.3g
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Total fat 9g
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–Saturated fat 2.3g
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Carbohydrates 41g
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–Sugars 14.8g
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Dietary fibre 9.1g
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Sodium 715mg
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Calcium 218mg
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Iron 5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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