Mie Goreng (Fried Indonesian Noodles with Chicken)

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles add fiber, while instant noodles are often more affordable.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is budget-friendly.

fried shallots

🥗Healthier: crispy onions

💰Cheaper: onion powder

Crispy onions provide crunch without frying, while onion powder is cost-effective.

sweet soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces salt intake, while regular soy sauce is widely available.

Preheat the oven to 375 degrees.

Wash and cut a head of cauliflower into small pieces and place them on a sheet pan.

Drizzle cauliflower with olive oil, salt, and pepper; toss to coat.

Roast cauliflower in the oven for 25 minutes, turning halfway through.

Slice one medium onion and set it aside in a bowl.

Use shredded carrots or matchstick carrots; if using shredded, have a bag on hand.

Chop five to six cloves of garlic and place them in a ramekin; set aside with other prepped ingredients.

Chop five or six small bunches of baby bok choy, wash them, and set aside.

Chop about half a bunch of scallions, including the white and green parts, and set aside.

Pull meat off a leftover rotisserie chicken, removing skin and fat; shred the dark meat and cube the chicken breast, placing it in a bowl.

Slice a fresh lime and set aside for serving.

For the sauce, combine two cups of indonesian sweet soy sauce, sambal, and regular soy sauce in a bowl; whisk until well combined.

Add a little thai roasted red chili paste and gochujang to the sauce mixture and whisk again.

Boil salted water in a pot and add fresh linguini; cook according to package instructions.

Heat olive oil in a wok and add sliced onions; cook for one minute.

Add the rotisserie chicken to the wok and stir.

Add roasted cauliflower and chopped scallions to the wok; stir again.

Add garlic to the wok; if it gets dry, add more olive oil.

Add cooked noodles to the wok along with shredded carrots.

Ladle a combination of sauce and reserved pasta water into the wok; adjust to personal preference for sauciness.

Stir everything in the wok to coat the noodles in sauce.

Add baby bok choy to the wok; stir until the dark green parts wilt and the light green parts are cooked but crunchy.

Squeeze fresh lime over the noodles and sprinkle with fried shallots and scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens