High-Protein Mee Goreng

Ingredients

• 1 tbsp sesame oil (divided)
• 240 g dried egg noodles
• 400 g chicken breast (cubed)
• 1 tbsp oyster sauce (for chicken marinade)
• 1 tsp dark soy sauce (for chicken marinade)
• 250 g raw prawns
• 4 garlic (minced)
• 1 brown onion (small, thinly sliced)
• 3 cup Chinese broccoli (stems and leaves separated and chopped)
• 1 carrot (large, julienned)
• 1.25 cup bean sprouts
• 4 spring onions (chopped)
• 1 tbsp oyster sauce (for sauce)
• 2.5 tbsp Kecap manis (sweet soy sauce)
• 2 tbsp dark soy sauce (for sauce)
• 2 tbsp sambal oelek
• 2 tbsp tomato ketchup
• 0.33 cup water
• chili oil (for serving)
• crispy shallots (for serving)
• lime wedges (for serving)

Steps

1. 1

   Marinate the cubed chicken with 1 tablespoon oyster sauce and 1 teaspoon dark soy sauce.

2. 2

   In a small bowl, whisk together all the sauce ingredients (1 tbsp oyster sauce, 2.5 tbsp kecap manis, 2 tbsp dark soy sauce, 2 tbsp sambal oelek, 2 tbsp ketchup, and 1/3 cup water) and set aside.

3. 3

   Cook the egg noodles according to the packet instructions until just under al dente.

4. 4

   Drain the noodles, rinse under cold water, and set aside.

5. 5

   Heat ½ tbsp sesame oil in a large, deep pan over high heat.

6. 6

   Add the marinated chicken and cook for 4–5 minutes until lightly charred and almost cooked through.

7. 7

   Add the prawns and cook for 1–2 minutes until just pink and opaque.

8. 8

   Remove the chicken and prawns from the pan and set aside.

9. 9

   Add the remaining ½ tbsp of sesame oil to the pan.

10. 10

    Cook the sliced onion for 2–3 minutes until softened.

11. 11

    Add the minced garlic and cook for 30 seconds until fragrant.

12. 12

    Add the julienned carrot and Chinese broccoli stems and stir-fry for 2–3 minutes until just tender.

13. 13

    Stir through the broccoli leaves and cook for a further 1–2 minutes until wilted.

14. 14

    Add the cooked noodles to the pan and pour over the prepared sauce.

15. 15

    Toss for 1–2 minutes until the noodles are evenly coated and the sauce has slightly caramelised.

16. 16

    Return the chicken, prawns, and vegetables to the pan.

17. 17

    Add the bean sprouts and spring onions, then toss everything together for 30–60 seconds until heated through.

18. 18

    Divide between bowls and top with a drizzle of chilli oil, crispy shallots, and a squeeze of fresh lime. Serve immediately.

Notes

Macros per serving (serves 4): 544kcal, 55g Protein, 60g Carbs, 9g Fat.

Nutrition per serving

• main
• high-protein
• stir-fry
• Indonesian
• dinner
• takeaway-style