Maggi Mee Goreng

• 180 g Maggi 2-minute noodles (any brand depending on the texture of noodles you prefer)
• 2 small chicken legs, cubed
• 1 shallot, chopped and fried until crisp and light brown
• 3 garlic cloves, chopped
• 1 cup bok choy
• 1 cup bean sprouts
• 4 fresh chilie bell peppers, padi (small chilies)
• 3 -4 tablespoons oil
• Sauce
• 3 tablespoons ketchup
• 1 tablespoon dark soya sauce
• 1 tablespoon oyster sauce
• 2 -3 tablespoons sambal oelek chili paste, belachan
• 1 teaspoon sesame oil

1. Marinate the chicken cubes with sesame oil for about 10 minutes.
2. Mix sauce ingredients in a small bowl.
3. Cook the instant noodles in boiling water for about 3 minutes and drain and rinse with cold water.
4. Stir fry the chicken cubes until cooked.
5. In a separate wok, fry the garlic in oil until fragrant.
6. Add cooked noodles, followed by cooked chicken.
7. Stir fry for about 2 minutes.
8. Add bok choy and beansprouts to the wok.
9. Add sauce ingredients to the wok and continue to stir fry on medium to low heat for about 5 minutes.
10. Mix sauce well into the noodles.
11. Serve with fried shallot and chilie garnish.

noodles, chicken, shallot, garlic, bok choy, bean sprouts, chilie bell peppers, oil, sauce, ketchup, dark soya sauce, oyster sauce, sambal oelek chili paste, sesame oil

Taken from www.food.com/recipe/maggi-mee-goreng-327496 (may not work)