Mee Goreng

Ingredients

Vegetable oil

3 tablespoons

Garlic

3 cloves, minced

Chicken breast

1 cup, sliced

Shrimp

1 cup, peeled and deveined

Egg

2, beaten

Yellow noodles

8 ounces, cooked

Cabbage

1 cup, shredded

Carrot

1 medium, julienned

Bean sprouts

1 cup

Soy sauce

2 tablespoons

Ketchup

1 tablespoon

Chili sauce

1 tablespoon (adjust to taste)

Lime

1, juiced

Salt

to taste

Pepper

to taste

Green onions

for garnish, chopped

Red chili

for garnish, sliced (optional)

Instructions

1. Heat the vegetable oil in a wok or large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced chicken breast and shrimp to the wok. Stir-fry until the chicken is cooked through and the shrimp turns pink, about 3-4 minutes.
4. Push the cooked chicken and shrimp to one side of the wok, and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked.
5. Add the cooked yellow noodles, shredded cabbage, julienned carrot, and bean sprouts to the wok. Stir-fry everything together for 2-3 minutes until the vegetables are slightly tender.
6. In a small bowl, mix together the soy sauce, ketchup, chili sauce, lime juice, salt, and pepper. Pour this sauce over the noodles and vegetables. Stir-fry for another 2 minutes, ensuring everything is well-coated and flavors are combined.
7. Remove from heat and serve hot, garnished with chopped green onions and sliced red chili if desired.