Chicken mee goreng

  • 25 mins cooking
  • Serves 4
  • Print


Chicken mee goreng
  • 450 gram wide fresh rice noodles
  • 1 tablespoon peanut oil
  • 600 gram chicken thigh fillets, sliced thinly
  • 2 clove garlic, crushed
  • 1 medium_piece (200g) red capsicum, sliced thinly
  • 500 gram baby buk choy, leaves separated
  • 1/3 cup (80ml) oyster sauce
  • 1 tablespoon light soy sauce
  • 1/2 cup (75g) roasted unsalted cashews, chopped coarsely
  • 1/4 cup fresh coriander leaves, loosely packed


Chicken mee goreng
  • 1
    Place noodles in large heatproof bowl, cover with boiling water, separate with fork, drain.
  • 2
    Heat half the oil in wok, cook chicken, in batches, until browned.
  • 3
    Heat remaining oil in wok, stir-fry garlic until fragrant. Add capsicum, buk choy and sauces, stir-fry until vegetables are tender.
  • 4
    Return chicken to wok with noodles, stir-fry until chicken is cooked. Remove from heat, sprinkle with nuts and coriander.


Mee (or mie), "noodles", and goreng, "fried", are the words used in Indonesia and Malaysia to describe a traditional fried noodle recipe usually containing chicken and nuts, as well as assorted other ingredients chosen by the individual cook.

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