Name: Indonesian mi goreng noodles
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 1.5 oz spaghetti; 2.5 oz green cabbage, shredded; 1/2 medium carrot, julienned; 2 cloves garlic, minced; 1 tbsp low sodium soy sauce; 9 g kecap manis; 3/4 tsp sriracha; 1 tsp canola oil; 1 green onion, sliced; 1/4 tsp salt; 3 tbsp water; 1/4 lime, cut into wedges

Instructions

Prep 20 min · Cook 0 min

Bring a pot of water to a boil. Cook the pasta according to package directions until al dente. Reserve about one quarter cup of the starchy water, then drain the noodles. Toss the noodles with a few drops of the oil to prevent sticking.
In a small bowl, whisk together the soy sauce, kecap manis, and sriracha. Set the sauce aside.
Heat half the remaining oil in a 12-inch skillet over high heat. Season the chicken with half the salt. Add to the pan in a single layer and cook without moving for 2 minutes to brown. Flip and cook until no longer pink in the center, about 2 more minutes. Remove from the pan. Done when no longer pink in the center, 165°F.
Heat the rest of the oil in the same skillet. Add the cabbage and carrots. Season with the remaining salt and stir-fry until the vegetables are just tender, about 2 minutes. Add the garlic and stir-fry for 30 seconds until fragrant.
Return the chicken and noodles to the skillet. Pour the sauce and 2 tablespoons of the reserved pasta water over the top. Toss everything together over high heat until the liquid reduces into a glossy glaze that coats everything, about 1 minute. Serve topped with green onions and a lime wedge.

Nutrition

Ingredients

Instructions

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