Mee Goreng (Shellfish-Free)

Ingredients

• 1 lb Yellow Noodles
• 1 lb Chicken Breast
• 8 oz Firm Tofu
• 2 large Eggs
• 2 cups Bok Choy
• 1 cup Bean Sprouts
• 1/2 medium Red Onion
• 2 cloves Garlic
• 2 tbsp Chili Paste (Shellfish-Free)
• 2 tbsp Soy Sauce
• 1 tbsp Sweet Soy Sauce (Kecap Manis)
• 2 tbsp Vegetable Oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Carefully add the 1 lb yellow noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander and set them aside.
2. 2Cut the 1 lb chicken breast into 1-inch pieces. Cut the 8 oz firm tofu into 1-inch cubes. Cut the 2 cups bok choy into 1-inch pieces. Cut the 1/2 medium red onion into thin slices. Mince the 2 cloves garlic.
3. 3Heat the 2 tbsp vegetable oil in a large 12-inch wok or skillet over medium-high heat (400°F / 200°C) until it shimmers slightly. Add the minced 2 cloves garlic and the sliced 1/2 medium red onion to the wok and stir-fry for 1 minute, until they become fragrant.
4. 4Add the 1 lb chicken breast, cut into 1-inch pieces, and the 8 oz firm tofu, cut into 1-inch cubes, to the wok. Cook, stirring occasionally, for 5-7 minutes, until the chicken pieces are browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
5. 5Push the cooked chicken and tofu mixture to one side of the wok, creating an empty space. Crack the 2 large eggs into the empty side of the wok and scramble them with your spatula for 1-2 minutes, until they are fully cooked and firm.
6. 6Add the drained 1 lb yellow noodles, the 2 cups bok choy pieces, the 1 cup bean sprouts, and the 2 tbsp chili paste to the wok. Stir-fry all ingredients together for 3-4 minutes, until the bok choy has wilted and the noodles are thoroughly heated.
7. 7Pour the 2 tbsp soy sauce and the 1 tbsp sweet soy sauce (Kecap Manis) over the noodles and other ingredients in the wok. Stir-fry for an additional 2 minutes to ensure all components are well combined and evenly coated. Serve immediately.

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