Chicken Mee Goreng Food

CHICKEN MEE GORENG

Steps:

• Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles.
• Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside.
• Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more).
• Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
• Stir fry for 3 minutes until it's all heated through and serve.

MEE GORENG

Steps:

• Heat oil in wok add garlic, prawns, tofu, cabbage, tomato, and egg. Stir-fry until egg is lightly set. Add noodles, bean sprout, ketchup, and chili sauce. Salt, sugar, and pepper stir-fry until combined well. Garnish with lemon wedges.
• Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

MEE GORENG

Steps:

• Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
• Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
• Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
• Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
• Add the tofu.
• Add the spring onions, cucumber and chilli.
• Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.

INDIAN MEE GORENG

Steps:

• Prepare egg noodles according to package directions the rinse with cool water and set aside.
• Heat half of the oil in a wok over medium heat and add the potatoes, cooking until just soft, about 10 minutes stirring often. Remove from wok and set aside.
• Cook the tofu in the wok about 15 minutes stirring regularly until the outside begins to brown. Remove and set aside.
• Pour the eggs with water into the wok and scramble. Remove when done and set aside with potatoes and tofu.
• Add the remaining oil to the wok and fry onions and garlic 5-10 minutes or until the onion begins to become transparent.
• Add the noodles, soy sauce, ketchup and chilli sauce and stir well to ensure all the noodles are mixed with the sauces.
• Add the potato, tofu, eggs and scallions to the wok, mix well and cook an additional 10-15 minutes or until hot.
• Serve and enjoy.

QUICK & EASY MEE GORENG

Steps:

• According to the packet's instructions, boil noodles. Drain and set aside.
• In a shallow pan, add oil. When the pan is hot, add ginger-garlic paste and fry for a minute or two.
• Throw in onions. Fry until soft.
• When onions are soft, add in green chilli. Stir fry for 3 minute
• Add in potatoes. Fry for 5min, then add chilli powder and carrots. Cover or fry until brown and soft.
• When potatoes are done, add tomatoes, and stir fry for another 10 minutes, or until tomatoes' juices have evaporated.
• In a large salad bowl, throw everything from the pan in, the noodles you had set aside earlier, the chopped coriander and toss in with the seasonings with the packet.
• Put on serving plates, add mozzarella cheese and let melt before serving warm.