Chicken Mee Goreng

Serves 4

750 grams chicken thigh fillets, trimmed and diced
1 tbs cooking oil (peanut)
250g packet long-life dried noodles
4 shallots, sliced thinly
2 bunches of bok choy, trimmed, sliced stems, and leaves shredded
½ cup of Kecap Manis (available in most supermarkets in sauce aisle)
Garnish: finely sliced chilli or capsicum


Place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until just tender. Drain. Using a fork, separate noodles

Heat wok or frying pan to medium heat and add oil

Fry shallots for 2 minutes until softened

Add diced chicken and stir fry for 3 minutes or until just cooked

Add sliced bok choy stems and stir through

Add bok choy leaves, noodles and ketjap manis (sweet soy sauce) and stir fry for 1-2 minutes

Add garnish and serve immediately with steamed rice.

This recipe was also published in the November 2016 edition of Border Crossings, the magazine of LCA International Mission.