Yields2 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Mi Goreng is a Chinese noodle dish that tastes as good as it looks! Check out Olivado's version here, with full video instructions:
2 packets instant ramen 2 Tbsp chilli sauce (Sriracha), or more to taste 1 tsp dark soy sauce 1 tsp sugar, 1/4 tsp salt 3 Tbsp oyster sauce 3 Tbsp ketchup 2 Tbsp Extra Virgin Avocado oil 2 eggs 1 tsp minced garlic 1 cup mung bean sprouts, rinsed 1/2 bag Ranchslaw 300g diced chicken breast 2 Tbsp shao hsing wine, optional 1/4 tsp white pepper 1 spring onion, sliced 2 Tbsp fried shallots (available packaged at Asian markets)
Cook the noodles according to the packet instruction. Drain, set aside.
Mix chilli sauce, soy, sugar, 1/4 tsp salt, oyster sauce and ketchup. Stir to combine, and set aside.
In a large preheated wok, add the oil and bring to a high heat. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, slaw mix, and 3/4 cup water. Stir fry until the vegetables are cooked through. Transfer to a large plate.
Add a little Avocado oil to the wok and cook chicken. Stir-fry continuously until the chicken is cooked through, then add the noodle mixture back in the wok to combine.
Add chilli sauce mixture, and keep stir-frying until well mixed. The noodles should begin to get a bit drier (no liquid left in the bottom of the wok). Add shao hsing wine if using and white pepper, stir to combine, and remove from heat. Garnish with spring onion and fried shallots