HAPPY HENHOUSE MI GORENG
Savour the bold flavours of this Mi Goreng, featuring Cocavo’s Happy Henhouse White Meat Style Pieces, crisp veggies, and a rich, tangy sauce—your go-to for a quick and delicious stir-fry!
Ingredients
Serves
- Happy Henhouse Pieces
- 250g dried fine egg noodles
- 2 tbsp kecap manis
- 2 tbsp soy sauce
- Juice of 1 lime
- 2 eggs, beaten
- 80ml peanut oil, divided
- 3 garlic cloves, finely chopped
- 1 long red chili, deseeded and sliced
- 4 spring onions, thinly sliced
- ½ tsp dried shrimp paste
- 1 celery stalk, finely sliced
- 1 bok choy, finely sliced
- ¼ wombok cabbage, finely sliced
- 100g bean sprouts, trimmed
- 1 Lebanese cucumber, julienned
Instructions
- Cook the noodles according to packet instructions, drain, and rinse under cold water. Set aside.
- In a small bowl, mix kecap manis, soy sauce, and lime juice. Set aside.
- Heat 1 tbsp of oil in a wok over high heat. Add the beaten eggs, swirl to form a thin omelette, and remove once set. Roll up and slice.
- Return the wok to heat, add 1 tbsp oil, and stir-fry the pre-sous vide Happy Henhouse Pieces to heat through, then remove and set aside.
- Add the remaining oil to the wok and stir-fry garlic, chili, spring onions, and shrimp paste for 1-2 minutes.
- Add celery, bok choy, and cabbage, stir-frying for another 1-2 minutes until just tender.
- Add noodles, white meat pieces, fried egg, and the sauce. Toss for 2 minutes until everything is coated in the sauce and heated through.
- Top with bean sprouts, cucumber, and a wedge of lime, and serve immediately.
