Chicken-Turkey Noodles with Pak Choi & Chili
with Vietnamese-style sauce & crispy onions
Mee Goreng is a flavourful stir-fried noodle dish from Indonesia, and is also popular in Malaysia and Singapore. It typically consists of noodles, a sweet-and-savoury sauce, and various proteins or veggies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ piece
Pak choi
100 g
Slaw mix
100 g
Chicken-turkey mince
½ sachet(s)
Nasi-bami spice mix
½ piece
Red onion
15 g
Crispy fried onions
(Contains: Pinda's, Sesamzaad, Gluten, Noten, May contain traces of allergens, Tarwe, Gluten)
¼ piece
Red chili pepper
1 piece
Garlic
20 g
Ginger stir-fry sauce
(Contains: Gluten, Sesamzaad, Soja)
½ sachet(s)
Vietnamese-style sauce
(Contains: Tarwe, Soja, Gluten)
Not included in your delivery
¼ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles.
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chili pepper.*
- Boil the noodles for 4 - 5 minutes until al dente, then drain and set aside.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a light drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the mince with the onion, the slaw mix, the nasi-bami spices, the garlic and the chili pepper for 4 - 5 minutes.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- To the frying pan, add the stems of the pak choi and fry for another 2 - 3 minutes.
- Add the leaves of the pak choi and fry for 1 more minute.
- Add the ketjap, the Vietnamese-style sauce, the ginger stir-fry sauce, a splash of water and the noodles. Toss well to combine.
- Serve the noodles on deep plates.
- Garnish with the crispy onions to finish.
