Mie Goreng

Ingredients

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark brown sugar
• 1 teaspoon sambal oelek or sriracha
• ½ teaspoon rice vinegar
• 2 tablespoons vegetable oil
• 8 ounces boneless skinless chicken breast
• ¼ teaspoon kosher salt
• ⅛ teaspoon fresh ground black pepper
• 1 whole yellow onion, medium
• 3 whole garlic cloves
• 1 tablespoon fresh ginger
• 1 whole red bell pepper, medium
• 8 ounces fresh egg noodles or ramen noodles
• 2 whole green onions
• ½ whole fresh lime
• 2 tablespoons fried shallots

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark brown sugar, 1 teaspoon of sambal oelek, and 0.5 teaspoon of rice vinegar. Set the sauce bowl aside.

2. 2

   Cut the 8-ounce chicken breast into thin bite-sized pieces, roughly 1 inch across — you want pieces that cook quickly and distribute evenly throughout the noodles. Season with 0.25 teaspoon of kosher salt and a pinch of black pepper.

3. 3

   Dice 1 medium yellow onion into 0.25-inch pieces. Peel and finely mince 3 garlic cloves. Grate 1 tablespoon of fresh ginger on a microplane. Core 1 medium red bell pepper, remove the seeds, and slice it into thin matchsticks about 2 inches long. Trim the green parts of 2 green onions and slice them into thin rings; set aside for garnish. Cut 0.5 lime into a small wedge for serving.

4. 4

   Bring a large pot of salted water to a boil. Add 8 ounces of noodles and cook until just barely tender — about 1 minute less than the package instructions, as they will cook further in the wok. Drain in a colander and spread on a plate to cool slightly; don't rinse them, as the starch helps them crisp and brown.

5. 5

   Place a 14-inch wok or large skillet over medium-high heat. Once the pan is hot enough that a drop of water evaporates immediately, add 2 tablespoons of vegetable oil and swirl to coat the bottom.

6. 6

   Add the seasoned chicken pieces and let them sit undisturbed for 45 seconds — this initial contact with the hot oil is what creates browning and develops flavor. Then stir and toss every 15-20 seconds, cooking until the chicken is just cooked through and lightly golden on the edges, about 3-4 minutes total. You should hear an aggressive sizzle — if the heat drops, increase it to medium-high. Transfer the cooked chicken to a clean plate.

7. 7

   Return the wok to medium-high heat and add the diced onion. Stir constantly for about 2 minutes, until the onion turns translucent and the edges just begin to turn golden. You'll smell a sweet, mellow aroma — this is when you know it's caramelizing correctly.

8. 8

   Add the minced garlic and grated ginger. Stir together for 20-30 seconds until fragrant — the raw-garlic bite will soften and the kitchen will smell distinctly aromatic.

9. 9

   Add the sliced red bell pepper and stir constantly for 1-2 minutes until just tender-crisp — the peppers should still have a slight snap when you bite them.

10. 10

    Increase the heat to high and add the cooled noodles to the wok. Using two wooden spoons or spatulas, continuously toss and lift the noodles, breaking up any clumps, for 2-3 minutes. You're looking for some noodles to make contact with the hot pan and develop light brown spots — this creates the signature crispy, slightly charred flavor of mie goreng. Don't stir constantly in one direction; use lifting and tossing motions.

11. 11

    Pour the reserved sauce around the edges of the wok and immediately toss everything together for 30-45 seconds, coating every strand of noodles evenly. Return the cooked chicken to the wok and toss for another 20 seconds to warm it through and marry the flavors. Taste and add more salt or sambal oelek if needed — the dish should taste savory, slightly sweet, and with a gentle heat that builds.

12. 12

    Divide the mie goreng between two serving bowls or plates. Top each portion with 1 tablespoon of fried shallots and half of the sliced green onion rings. Serve with the lime wedge on the side — squeeze it over just before eating for brightness and acidity that cuts through the rich, savory sauce.

Tools you’ll need

• small mixing bowl
• whisk
• cutting board
• sharp chef's knife
• microplane
• large pot
• colander
• 14-inch wok or large skillet
• wooden spoons or wok spatulas
• two serving bowls or plates

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