Chicken mee goreng

• 250g packet long-life dried noodles
• 1 tablespoon peanut oil
• 3 eschalots, thinly sliced
• 450g chicken thigh fillets, trimmed, diced
• 1 bunch baby pak choy, trimmed, stems sliced, leaves shredded
• 1/4 cup kecap manis

1. Step 1
   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.
2. Step 2
   Meanwhile, heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry eschalots for 1 to 2 minutes or until softened. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is just cooked through. Add pak choy stems. Stir-fry for 1 minute or until pak choy is bright green.
3. Step 3
   Add pak choy leaves, noodles and kecap manis. Stir-fry for 1 to 2 minutes or until leaves have wilted.

To serve: We served this meal with sliced red chillies.

Super saver: Use 1 small brown onion, halved, thinly sliced instead of eschalots and save around $1.11 in total.

Energy
1189kJFat saturated
3.00gFat Total
11.00gCarbohydrate sugars
1.00gCarbohydrate Total
18.00gDietary Fibre
3.00gProtein
27.00gCholesterol
89.00mgSodium
1247.52mg