Chicken Mee Goreng - cooking recipe

Ingredients

450 g of fresh hokkien noodles
2 tablespoons rice bran oil
750 g chicken breast fillets, thinly sliced
1 large brown onion, halved and thinly sliced
1 medium carrot, halved and sliced diagonally
2 celery ribs, sliced diagonally
227 g water chestnuts, drained and chopped
250 g broccoli, cut into florets
2 garlic cloves, crushed
2 cm piece fresh ginger, peeled and sliced into matchsticks
3 green onions, trimmed and chopped
2 tablespoons sweet chili sauce
1 tablespoon soy sauce
1 tablespoon tomato sauce

Preparation

Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles.
Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside.
Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more).
Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
Stir fry for 3 minutes until it's all heated through and serve.