Chicken Mi Goreng
Southeast Asia • Non-Vegetarian
How to Make Chicken Mi Goreng (Traditional & Healthy Version)
Chicken Mi Goreng is a beloved Malaysian noodle dish that reflects the rich multicultural heritage of Malaysia, blending influences from Malay, Chinese, and Indian culinary traditions. This fried noodle dish, often found at mamak stalls and local markets, is renowned for its savory, slightly spicy, and umami-packed flavor. The use of local ingredients like fresh egg noodles, lean chicken breast, sayur-sayuran (vegetables), and aromatic sambal makes it both hearty and satisfying. This healthy Chicken Mi Goreng recipe is perfect for those seeking a balanced meal without sacrificing authentic taste. The dish comes together quickly, making it a favorite for busy Malaysian households. Fresh ingredients such as garlic, cili merah (red chili), kicap manis (sweet soy sauce), and a touch of limau nipis (lime) create a harmonious blend of sweet, salty, and tangy notes. Ideal for lunch, Chicken Mi Goreng offers a wholesome dose of protein, vibrant vegetables, and complex carbohydrates, making it an excellent option for anyone tracking their nutrition.
Ingredients(for 1 large plate (approx. 350g) per person)
- 200g Fresh yellow egg noodles (mee kuning)
- 120g Chicken breast (skinless, sliced thinly)
- 1 cup Cabbage (shredded, kobis)
- 1/2 cup Carrot (julienned)
- 2 cloves Garlic (minced, bawang putih)
- 1 Red chili (cili merah, sliced)
- 1 cup Bean sprouts (taugeh)
- 2 tbsp Kicap manis (sweet soy sauce)
- 1 tbsp Soy sauce (light soy sauce)
- 1 tbsp Sambal (homemade or store-bought)
- 1/2 Lime (limau nipis, for squeezing) - optional
- 1 tbsp Cooking oil (can use canola or sunflower)
- 2 stalks Green onions (daun bawang, chopped) - optional
Instructions
- 1
Prepare all ingredients: slice the chicken, julienne carrots, shred the cabbage, and rinse the bean sprouts. Slice the red chili and chop the green onions.
5 minutes
Prep all ingredients before heating the wok to ensure a quick stir-fry process.
- 2
Heat oil in a large wok over medium-high heat. Add minced garlic and sliced red chili, stir-frying until fragrant.
2 minutes
Do not burn the garlic; it should only turn lightly golden.
- 3
Add the sliced chicken breast to the wok. Stir-fry until the chicken is cooked through and no longer pink.
3 minutes
Slice chicken thinly for faster, even cooking.
- 4
Toss in shredded cabbage and julienned carrots. Stir-fry for another 2-3 minutes until vegetables are slightly tender but still crisp.
3 minutes
Do not overcook the vegetables to retain nutrients and crunch.
Why This Dish is Healthy
This Chicken Mi Goreng is a healthier take on the classic by using lean chicken breast, less oil, and loading up with fiber-rich vegetables. The dish is stir-fried, not deep-fried, and sauces are kept at moderate amounts to control sodium levels. It’s a satisfying, balanced meal ideal for calorie counters and those looking for nutritious Malaysian food.
Chicken Mi Goreng provides a balance of lean protein from chicken breast, complex carbohydrates from fresh egg noodles, and essential vitamins and minerals from a variety of vegetables like cabbage, carrots, and bean sprouts. The use of minimal oil and plenty of fresh produce increases fiber intake and supports digestive health. Red chili adds vitamin C and capsaicin, while garlic brings potent antioxidants that promote heart health.
Pro Tips
- 💡Tip 1: Prep all ingredients before cooking for a smooth stir-fry process.
- 💡Tip 2: Use a well-heated wok to achieve authentic smoky flavor (wok hei).
- 💡Tip 3: Add bean sprouts at the end for maximum crunch and freshness.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave until piping hot, adding a splash of water to prevent noodles from drying out.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
