Mee Goreng

200g dried egg noodles
500g free-range chicken thighs, diced
1/3 cup kecap manis
2 tbsp soy sauce
Juice of 1 lime
2 eggs lightly beaten
Pak choy chopped
1 garlic clove, diced
1 head of brocollini
1/4 cup oyster sauce
1 teaspoon sunflower oil
Dried shallots (optional)

In a small bowl, combine the kecap manis, soy sauce and lime juice together. Whisk with fork.

Heat a frying pan or wok with oil. Cook chicken for 8 minutes until cooked through, add garlic and then set aside.

Cook noodles as per packet instructions. Once cooked, drain.  

Steam the broccolini and once tender, cover in oyster sauce.

Wipe down the frying pan or wok you used earlier and put it back on a high heat. Stir in eggs and cook until scrambled. Then add drained noodles, chicken, pak choy and sauce mixture. Toss together and cook for a further few minutes.

Divide between bowls and top with shallots.

Recipe taken from our interview with Family #4 Rudin Rashid.