4 chicken breasts diced into large chunks
1/2 pack frozen stir fry vegetables -any kind- (approximately 2 cups)
4 packs Mi Goreng Indomie noodles
1 chicken stock cube (optional)
4 tbs tomato sauce
4 tbs barbecue sauce
1 tps soy sauce (optional)
1 tbs tomato paste
salt, pepper, mixed spice
In a large pan, place the chicken breast chunks. Season with salt, pepper and mixed spice (a pinch of each).
Add in the vegetables and stir. When vegetables defrost (this is important to add water to the pan), add the tomato paste, sauces and chicken stock cube.
Cover and leave to cook on medium-low heat for 20 minutes, stirring occasionally. Add 1/8 cup water if the sauces begin to thicken too much.
In a pot, bring water to a boil. Add the four packs of Indomie noodles and leave to cook. In a large bowl, squirt the sauces that come inside the pack, but do not add the powder flavouring. The sauces look like this:
If you do not like chilli, do not add in the chilli sauce!
When noodles are cooked, drain and place in a bowl. Mix so that the sauces evenly cover the noodles.
Fold in the chicken veggie sauce when it is ready, making sure the noodles are equally covered in it.
Add the powdered flavour and onion crisps that come with the noodles. Mix so that the flavours disperse.
Tip: if the vegetable mix is missing your favourite veggie, then just add it in! If you’re a vegetarian, then skip the chicken and use tofu…