CHICKEN MEE GORENG

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Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

Ingredients

4 tbs Kecap Manis

1 tbs Sriracha Sauce

220g Barilla Tagliatelle

600g Chicken thighs diced

1 clove of garlic thinly sliced

2 cups bean sprouts

1 bunch Bok Choi roughly chopped

4 spring onions roughly chopped

¼ cup crispy shallots

Method

Cook pasta as per packet instructions.

In a hot wok, heat some olive oil and fry the chicken thighs for 6 minutes

Add garlic, 2 tbs kecap manis and sriracha and stir through then add bean sprouts, bok choi and spring onions. Keep the wok very hot and stir fry for 2 minutes.

Add cooked pasta to the pan with a splash of the pasta water. Toss the noodles through and then serve immediately.

Garnish each plate with some more bean sprouts and for those who like it a bit spicy add some extra sriracha.