with Fried Eggs and Crispy Shallots
These stir-fried noodles are inspired by the popular Indonesian dish "mie goreng." A sweet, savoury sauce coats fresh chow mein noodles, tender chicken, vibrant veggies, crispy shallots and a fried egg make every bite super satisfying. Ingredients: Chicken tenders • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Bok choy • Grade A egg • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Sesame oil.
Allergens
Utensils
Tags
Egg
2 unit(s)
Chow Mein Noodles
200 g
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Coleslaw Cabbage Mix
170 g
Green Onion
2 unit(s)
Crispy Shallots
28 g
Vegetarian Oyster Sauce
0.25 cup
Soy Sauce
2 tbsp
Sweet Chili Sauce
2 tbsp
Sesame Oil
1 tbsp
Chicken Breast Tenders
310 g
Salt
0.133 tsp
Pepper
0.063 tsp
Sugar
0.5 tsp
Oil
1.5 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onions.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- In a small bowl, combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken cook for 2-3 min, stirring occasionally.
- Add peppers and colesalw, cook for 3-4 min, stirring occasionally, until starting to soften.
- Add bok choy and the sauce mixture.
- Cook for 2-3 min, stirring occasionally, until chicken is cooked through, veggies are tender-crisp and sauce thickens slightly.
- Remove from heat.
- Meanwhile, heat a medium non-stick pan over medium.
- When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Season with salt and pepper.
- Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: Yolks will still be runny.)
- To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- To the pot with noodles, add chicken and veggies and sauce, then toss to combine.
- Divide stir-fried noodles between bowls. Top with fried eggs.
- Sprinkle green onions and crispy shallots over top.
If you opted for chicken, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
When the pan is hot add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 2-3 min, stirring occasionally. Add peppers and coleslaw, then cook for 3-4 min, stirring occasionally, until starting to soften. Add bok choy and the sauce mixture. Cook for 2-3 min, stirring occasionally, until chicken is cooked through, veggies are tender-crisp and sauce thickens slightly.** Follow the rest of the recipe as written.
890
kcal
Calories
35
g
Fat
9
g
Saturated Fat
91
g
Carbohydrate
25
g
Sugar
5
g
Dietary Fiber
59
g
Protein
325
mg
Cholesterol
2830
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
200
mg
Calcium
7
mg
Iron
with Fried Eggs and Crispy Shallots
with Fried Eggs and Crispy Shallots
