Chicken and Vegetable Mee Goreng

Steps

1. a full kettle to the boil.
2. Heat first measure of oil in a large wok or fry-pan on mediumhigh heat. Lightly whisk eggs in a small bowl and season with salt. Add to wok/pan, mix with a wooden spoon to break them up a bit then let eggs set as an omelette, about 1 minute. Set aside on a plate.
3. Wipe out pan with paper towels and return with a drizzle of oil to medium heat. Pat chicken dry with paper towels, cut into 1cm strips and season with salt. Cook chicken for 3–4 minutes until browned all over and just cooked through. Set aside in a large bowl. Keep pan on heat.
4. Add second measure of oil to wok/pan, add onion and cabbage and stir-fry for about 2 minutes, or until cabbage begins to wilt. Add carrots and spring onion, stir-fry a further 1–2 minutes then set aside with chicken. Keep pan on heat.
5. In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Drain immediately. Add to wok/ pan with Mee goreng paste, soy sauce and sweet chilli sauce. Stir-fry for 1 minute to combine. Return chicken and vegetables to wok/pan and toss until heated through, 1 minute.
6. Roughly slice omelette and scatter over chicken and vegetable mee goreng.
7. Place mee goreng in middle of the table with a separate bowl of shredded lettuce for everyone to help themselves. To eat, place mee goreng in a bowl, top with a handful of shredded lettuce, a drizzle of sweet chilli sauce (if using) and squeeze over some lemon juice.