Mi Goreng Cina

Name: Mi Goreng Cina
Cuisine: chinese
Ingredients: 200 g fresh egg noodles; 150 g chicken breast, thinly sliced; 100 g shrimp, peeled and deveined; 1 medium carrot, julienned; 100 g bean sprouts; 80 g bok choy, sliced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp dark soy sauce; 1 tsp sesame oil; 2 tbsp vegetable oil; ½ tsp white pepper

MBG-eligible

Chow Mein

Mi Goreng Cina — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

200 g fresh egg noodles
150 g chicken breast, thinly sliced
100 g shrimp, peeled and deveined
1 medium carrot, julienned
100 g bean sprouts
80 g bok choy, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
½ tsp white pepper

Instructions

11. Bring a pot of water to boil, briefly blanch the noodles until just tender, drain and set aside.
22. Heat 1 tbsp vegetable oil in a wok over high heat; add garlic and ginger, stir‑fry 10 seconds until fragrant.
33. Add chicken and shrimp, stir‑fry 2–3 minutes until cooked through; remove and set aside.
44. Add remaining oil, then stir‑fry carrot, bok choy, and bean sprouts for 1–2 minutes, keeping vegetables crisp.
55. Return the protein to the wok, then add the noodles, soy sauce, oyster sauce, dark soy sauce, and white pepper; toss quickly to coat.
66. Drizzle sesame oil over the mixture, give a final toss to combine flavors evenly.
77. Transfer to a serving plate, garnish with extra sliced scallions if desired, and serve hot.

Source: llm-generated