Mi Goreng

• 4 x 3 oz packets mi goreng fried noodles (reserve seasoning, oil and sauce packets)
• 2 tbsp peanut oil
• 4 None large eggs, lightly beaten
• 3 None boneless chicken thighs, chopped
• 7 oz Chinese cabbage, shredded
• 1 None large carrot, peeled, cut into matchsticks
• 2 cloves garlic, crushed
• 1 tbsp fresh ginger, finely grated
• 2 tbsp kecap manis
• 2 tbsp sweet chili sauce
• 3 oz bean sprouts, rinsed
• 4 None scallions, thinly sliced

1. Place noodles in a large heatproof bowl. Empty seasoning packet over noodles; cover with boiling water. Let sit for 3 mins. Stir to separate strands; leave another 2 mins, or until noodles soften. Drain.
2. Meanwhile, heat half the oil in a large wok over moderate heat. Add eggs; tilt to cover base and side of wok. Cook 1 min, or until set underneath. Fold in half; cook 2 mins. Transfer to a cutting board, chop and set aside.
3. Heat remaining oil in wok. Stir-fry chicken in 2 batches, 2 mins each batch, or until cooked. Return chicken to wok along with cabbage and carrot; stir-fry for 1-2 mins, or until hot.
4. Add noodles, sauce and oil from reserved packets, garlic, ginger, kecap manis and chili sauce and stir-fry until hot. Remove from heat. Add eggs, sprouts and scallion and toss to combine. Serve immediately.

packets, peanut oil, eggs, chicken thighs, chinese cabbage, carrot, garlic, ginger, manis, sweet chili sauce, bean sprouts, scallions

Taken from recipes-plus.com/api/v2.0/recipes/22571 (may not work)