Malaysia, Indonesia and Singapore all share a love of mee goreng, though recipes range from using rice noodles to thick yellow wheat ones. Any seafood, vegetables or meat can be used, but the concept of the sauce is similar – sweet soy, tamarind and chilli – clinging to the noodles for a gorgeous, sticky stir-fry.
Bring a large pot of water to a boil. Add the noodles and boil until very al dente. Drain and leave in the sieve.
To make the sweet soy sauce, in a small bowl mix together the chilli paste, tamarind, sweet soy sauce and the regular soy sauce.
In a large wok, heat the oil. Add the chicken pieces and sauté until browned and cooked through, about 8–10 minutes. Remove from the wok and set aside.
Add the garlic and onion to the wok and sauté for 2–3 minutes. Add the boy choy, noodles, chicken, spring onion and the sweet soy sauce. Keep stirring over a very high heat until the noodles are sticky and warmed through.
Toss the beansprouts through the noodles and serve.
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