Whenever I have leftover rotisserie chicken, I make Mie Goreng: Indonesian fried noodles with chicken. Even if you don't have leftover rotisserie chicken, still make it. You can get a $5-6 cooked chicken at your local grocery store! It's crazy! Pull the chicken off, cut it in cubes and you're on your way.
I've had mie goreng in the states and I've eaten it in Asia as well. What's great about this dish is you can really make it your own. Start with noodles. You can get yellow noodles at your local Asian market, but you can also use the linguine you have at home. I would recommend a thicker noodle for this, but in a pinch spaghetti could work too.
It's best to make sure you've got all your ingredients ready to go so when it comes to assembly you're ready! One of the keys to the sauce is the Indonesian sweet soy sauce. You can usually find this at your local Asian market. You can see the bottle I use in the video - it's called ABC Sweet Soy Sauce. It's not only great for this recipe, but when I make cashew chicken I use it for that sauce too.
Chicken, Veggies, Noodles and Spicy Sweet Sauce: Pure Comfort Food
When I am craving an Asian noodle dish this is a great go-to meal. There is no need to order take-out. Trust me, you can make this and it will be fantastic! My favorite part is the sweet and spicy sauce. And you can control how much spice you want! You want less spicy - decrease the Sambal a little! Another great thing about Indonesian fried noodles with chicken is everyone can customize their bowl! This dish is best when cooked one or two portions at a time. Trust me on this, I once tried to put all the ingredients in my wok for 6 portions and it was a messy disaster. Oh, and if you don't have a wok - don't stress. Use what you have. It'll be fine.
If you're looking for other uses for your rotisserie chicken, check out my BBQ Chicken Pizza, Thai Lettuce Wraps or my BBQ Chicken Panini with Cheddar & Basil. Or if you're looking for another awesome Asian dish, try my killer Bacon Fried Rice.Print
Mie Goreng (Indonesian Fried Noodles)
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Total Time: 32 minutes
- Yield: 6 portions 1x
This fantastic Asian noodle dish will fill your belly with sweet and slightly spicy flavors. Leftovers make great lunches too.
- 1 whole or partially eaten rotisserie chicken
- 1 head roasted cauliflower
- 1 medium onion, sliced
- ½ bunch scallions, diced
- 5 bunches of baby bok choy
- 5-6 cloves of finely diced garlic
- 2 cups shredded or matchstick carrots
- 2 limes, cut into wedges
- 1 box of linguine (1 lb box)
- 2 teaspoons salt (for pasta water)
- olive oil, as needed
- jarred fried shallots, optional
- 2 cups of Indonesian sweet soy sauce
- ¼ cup of regular soy sauce
- ¼ cup of Sambal Oelek, an Indonesian chili sauce
- 1 teaspoon gochujang (optional)
- 1 teaspoon Thai roasted red chili paste (optional)
*you can adjust the sweetness, saltiness or spice by altering the amounts of the Indonesian sweet soy sauce, regular soy sauce and sambal, respectively, to suit your particular taste.
- Wash and cut your cauliflower. Put on a sheet pan with olive oil, salt and pepper. Toss around with your hands. Bake in pre-heated oven at 375 degrees for 25 minutes. Turn it once half-way through.
- For the pasta, fill a pot with water and put on medium heat. Add salt. When it’s almost time to assemble your noodle dish, crank up the heat and bring to a boil. Cook your noodles per package instructions. DO NOT THROW THE PASTA WATER AWAY. You will need it later. Put noodles in a large bowl and toss in a little olive oil so they don’t stick together.
- Slice one medium onion. Set aside in a bowl.
- Put shredded or matchstick carrots in a bowl. I buy the store bought carrots in a bag that are already sliced. One less item to prep!
- Finely dice the garlic and put in a ramekin.
- Wash and cut bottoms off the baby bok choy. Some dirt can get stuck near the bottom of those stems so rinse them thoroughly. Rough chop the bok choy and put in a bowl.
- Wash and slice the scallions. Put in a ramekin.
- Pull meat off rotisserie chicken and chop into bite-sized pieces. Put in a bowl.
- Cut your limes into wedges.
- When cauliflower is finished take out of oven and put in a bowl.
- Add all sauce ingredients to a bowl and whisk together until well combined.
- Line up all your bowls of prepped ingredients next to your cooking area. This dish cooks best one or two portions at a time. You could set up two frying pans and two people at a time can make theirs!
- Get your oil heated and start adding ingredients to your pan. As each new ingredient is added give everything a good stir around the wok. I start with onions, then chicken, cauliflower, scallion, add garlic in center of wok – add oil here to get garlic fragrant, noodles, carrots.
- Next, start ladeling a combination of the sauce and the pasta water into your wok and give everything a good stir so the sauce is incorporated well into the dish.
- Put your noodles in a bowl, squeeze lime all over the dish, top with any extra scallions and the dried fried shallots if you’re using those. Dig in!
- You can use Asian egg noodles for this or if all you have is linguine – that works too. I bought that “fresh linguine” from the store that only takes a few minutes to cook. Works like a charm. Linguine in a box works well too. Rice noodles could even work, but they’d have to be the type that was thicker like linguine. I haven’t made this with rice noodles but it seems like it could work.
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