Wok-Hei High-Protein Mee Goreng

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 120 g chicken breast, strips120g
  • 1 egg55g

Carbs· 1

  • 100 g yellow noodles (½ pack)100g

Vegetables· 3

  • 80 g bean sprouts80g
  • 60 g choy sum60g
  • 2 cloves garlic, minced(staple)8g

Sauces· 3

  • 15 g cili boh15g
  • 2 tsp kicap manis(staple)10g
  • 1 tsp light soy(staple)5g

Fruit· 1

  • ½ lime(optional)20g

Fats & oils· 1

  • 1 tsp oil(staple)5g

  1. Full mise en place before the flame: chicken in strips, garlic minced, veg washed, sauces mixed in a small bowl.

    Why? This dish is 10 minutes of continuous high heat — the 20 seconds you spend hunting for soy sauce is enough to scorch the wok. Prep is the only insurance.

    Next up:High heat, oil in: chicken strips 2 min till opaque, push aside, crack the egg into the centre and scramble.

  2. 2 min · hands-free

    High heat, oil in: chicken strips 2 min till opaque, push aside, crack the egg into the centre and scramble.

    Why? Strips cook through in 2 minutes — chunks can't keep up with stir-fry pace and end up charred outside, raw inside.
    02:00

    Next up:Garlic and cili boh in for 30 s, then noodles + 2 tbsp water + the sauce mix; toss for 2 min.

  3. Garlic and cili boh in for 30 s, then noodles + 2 tbsp water + the sauce mix; toss for 2 min.

    Why? The 2 tbsp of water flashes to steam on high heat, driving sauce into every strand — the home-stove shortcut to wok hei.
    Watch out: Yellow noodles carry an alkaline tang — a 10-second warm rinse first cleans it up.

    Next up:Sprouts and choy sum, 60 s on max, heat off, lime squeeze, serve.

  4. Sprouts and choy sum, 60 s on max, heat off, lime squeeze, serve.

    Why? With noodles halved, sprouts rebuild the bulk — their crunch and volume make the plate as big as the mamak original at half the carbs.

    Tip: Taste before serving: soy for salt, more lime for tang — never extra sugar.