Stir fried egg noodles with egg & chicken.

If using fresh egg noodles, loosen them by running under warm water and draining. If using dried noodles, cook according to package instructions until just al dente, drain, rinse under cold water to stop cooking, and toss with a little oil to prevent sticking. Set aside.

Prepare noodles

Thinly slice the chicken breast into bite-sized strips. Julienne the carrot, rinse the bean sprouts, slice the spring onions, and mince the garlic. Beat the eggs lightly in a small bowl with a pinch of salt.

Slice and measure

Mix the sauce: in a small bowl combine light soy sauce, oyster sauce (or mushroom sauce), ketchup, sesame oil and chicken stock (or water). Stir until smooth and set aside.

Heat 1 tablespoon neutral oil in a large wok or nonstick frying pan over medium-high heat. When hot, add the sliced chicken in a single layer. Stir-fry until the chicken is cooked through and no longer pink, about 3–4 minutes. Remove the chicken to a plate and set aside.

Cook the chicken

Add the remaining 1 tablespoon oil to the wok and reduce heat to medium. Pour in the beaten eggs, swirl to make a thin omelet, let set for 20–30 seconds, then lightly scramble into large curds. Push scrambled eggs to the side of the pan.

Scramble the eggs

Add the minced garlic to the center of the wok and stir for 10–15 seconds until fragrant (do not let burn). Add the julienned carrot and white parts of the spring onions; stir-fry 1–2 minutes until slightly softened. Return the cooked chicken to the pan and toss to combine.

Sauté aromatics and vegetables

Add the prepared noodles to the wok. Pour the sauce evenly over the noodles. Toss and stir-fry using tongs or spatulas to evenly coat the noodles, combining with chicken, eggs, and vegetables. If the pan seems dry, add up to half of the reserved chicken stock/water (use in 1–2 tbs increments) to loosen and help the sauce coat the noodles. Stir-fry for 2–3 minutes until everything is hot and well combined.

Combine noodles and sauce

Add the bean sprouts and the green parts of the spring onions, toss for another 30–45 seconds — just long enough to warm the sprouts while keeping them crisp. Taste and adjust seasoning: add up to 1/4 teaspoon more salt if needed. Sprinkle white pepper if using.

Finish and season

Transfer to plates or a serving dish. Drizzle a little extra sesame oil if desired and serve with lime or lemon wedges on the side for squeezing (optional).

Serve

fresh egg noodles (or thin yellow noodles)

boneless skinless chicken breast, thinly sliced

large eggs

carrot, julienned or thin matchsticks

bean sprouts, rinsed

spring onions (scallions), sliced on bias

garlic, minced

light soy sauce

oyster sauce (or mushroom stir-fry sauce for milder taste)

ketchup (adds mild sweet tomato flavor kids like)

sesame oil

chicken stock or water

salt

white pepper (optional)

neutral oil (vegetable or canola)

lime or lemon wedges (optional)

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Make Kids Mee Goreng Recipe in just 30m. Stir fried egg noodles with egg & chicken.

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