What to cook when you can't be bothered cooking. This quick, easy recipe by Jamie Oliver is comforting in every single way.

What you need to know before you start

All you need is 30 minutes to create this no-fuss, easy and comforting quick meal. Ideally made in a wok (however a large frypan will work just as well), you’ll need a strainer for the noodles, a bowl for the sauce and a wooden spoon for tossing. Like most stir-fries, this recipe comes together quickly, so be sure to have all your ingredients measured, washed and prepped before turning on the heat. 

Why is this the best Malaysian chicken mee goreng recipe?

Created by celebrity chef and restaurateur Jamie Oliver, this impressively quick and easy meal is perfect to turn to when you need dinner on the table fast. Designed to feed two, it’s made with an approachable list of ingredients to create a salty, savoury and spicy noodle stir-fry that’s brimming with Asian-inspired flavours.

The beauty of creating this recipe yourself means you’re free to customise it to your personal tastes. While this recipe calls for chicken, you can also mix things up by using pork or prawns. You can also increase the balance of saltiness with more soy sauce, add more kecap manis for sweetness or dial up the heat with extra sriracha. 

What is the difference between mee goreng and nasi goreng?

Translated from both Malay and Indonesian to English, mee goreng means ‘fried noodles’ while nasi goreng translates to ‘fried rice’. The technique used when cooking either dish sees noodles or rice tossed with a combination of meat or seafood, vegetables and sauce over high heat and often in a wok.

What ingredients you’ll need

Dried egg noodles: Egg noodles form the base of the dish.

Sriracha: Sriracha adds a spicy, tangy heat that gives the mee goreng a kick.

Lime: The juice of a lime offers a fresh, zesty acidity that brightens the dish and balances the richness of the noodles and sauce.

Kecap manis: This sweet soy sauce adds a deep, caramelised sweetness that balances the salty and spicy elements of the dish, giving it its characteristic umami flavor.

Light soy sauce: Soy sauce provides a salty, savoury depth to the dish.

Sunflower oil: This neutral oil is used for frying. It helps to saute the ingredients without overpowering their flavours.

Chicken thigh fillets: Thigh fillets are best suited to a stir-fry due to its fat content, preventing it from drying out. It has a deeper and more well-rounded flavour compared to chicken breast.

Garlic clove: Garlic infuses the dish with a fragrant, savoury base, adding aromatic depth to the dish.

Eggs: Eggs add a creamy, rich texture and pair beautifully with salty-sweet-spicy sauce. 

Long green shallots: Spring onions provide a fresh, crisp bite and a mild oniony flavour that adds brightness and colour to the dish.

Bok choy: Bok choy adds a tender-crisp texture and a slight bitterness, offering a refreshing contrast to the sweetness of the kecap manis.

Bean sprouts: Bean sprouts give the dish crunch and freshness.

Fried onions: Crispy, savoury fried onions are used as a topping to add an extra layer of texture and a rich, umami flavour.

Sambal chilli jam (optional): This sweet and spicy chilli sauce offers a subtle kick of heat. 

Red chilli: If using, sliced red chilli adds a bright, fresh heat that enhances the spiciness of the dish while providing a pop of colour.

Does cooking in a wok make a difference?

A wok spreads heat more evenly and requires less oil for an easier cook. Cooking in a wok improves the flavours and textures of your mee goreng, while its tolerance to high temperature adds a hint of smokiness. This recipe does call for a wok, however, you can still create a delicious and flavourful dish with a frypan. 

How to store leftover Malaysian chicken mee goreng

Transfer cooled mee goreng to an airtight container and place in the fridge. Reheat in the wok or in the microwave and consume within 2-3 days. 

How to serve Jamie Oliver's Malaysian chicken mee goreng

Plate up your chicken mee goreng into two serving bowls topped with crispy fried onions, sambal and sliced chilli for an extra kick of spice, and shallots. Serve alongside a selection of side dishes like spring rolls, pickled vegetables, steamed rice, cucumber salad or even just extra lime wedges to complement the spicy, savoury mee goreng.

Drink pairings with Jamie Oliver's Malaysian chicken mee goreng

The savory, spicy, and slightly sweet flavours of Jamie Oliver’s Malaysian chicken mee goreng pairs beautifully with drinks that can balance its heat and complement the rich umami notes. Think a refreshing iced lemon tea, coconut water, ginger ale or a chilled beer. 

If you love Jamie Oliver's Malaysian chicken mee goreng, try this

Take a trip to the east and make use of your Asian pantry with these Malaysian-inspired recipes:

• Roti canai with yellow lentil curry
• Malaysian prawn laksa
• Char kway teow (stir-fried rice noodles)