Mee Goreng

A quick Saturday supper for few friends and a reasonable way to use up leftovers:

400 g hokkien noodles, blanched in hot water to loosen
A few cups of leftover roast chicken from the other night, shredded
2 cloves crushed garlic
Those leftover lemongrass stems hanging around in the vege crisper, white tender parts chopped
1 chopped onion
2 eggs
½ cup chicken stock, 2 tbsp tomato sauce, 2 tbsp soy sauce, 1 tbsp sambal olek, 2 tbsp rice wine, mixed together.
A few handfuls of bean sprouts
Whatever other leftover veg looks a bit suspect
Coriander, green onions, sliced green chilli, and fried shallots for garnish.

Heat up the wok and add a little peanut oil, swirl it around to coat.
Mix the eggs lightly and throw into the hot wok to make an omelet.
Remove and cool, slice up into strands

Add a little more oil to the wok and toss in the aromatics, followed by the noodles, toss, adding a little more oil if it looks to dry. Add the veg and the omelet, then the mixed sauce. Toss. At the last minute add the bean sprouts, give it a final toss then chuck on the garnish. Dig in.

Tagged with Pete Wells, Leftovers