On the table in 15 minutes, this noodle dish is so easy - and so so tasty!
3 x 72g packets mi goreng soy and mild spice-flavored instant noodles
1/3 cup laksa paste
2 tablespoons oyster sauce
2 tablespoons vegetable oil
500g chicken stir-fry strips
300g bag shredded carrot
120g bag baby spinach leaves
250g bag bean sprouts
1 cup chopped fresh coriander, leaves and stems
1/3 cup fried shallots
Place contents of noodle flavouring sachets into a small jug with paste and sauce. Mix well.
Break noodle cakes into quarters. Place in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain.
Meanwhile, heat an oiled, large wok over a high heat. Add chicken. Stir-fry for about 5 minutes, or until cooked. Add carrot, noodles and sauce mixture. Stir-fry for a further 2 minutes, or until hot. Stir in spinach, sprouts and coriander. Remove from heat. Sprinkle with shallots.
TIP! For a milder flavour, omit chilli-flavouring sachet from mi goreng noodles. Fried shallots are available in packets from the Asian section of major supermarkets.