1 teaspoon Chopped garlic
½ teaspoon salt
3 teaspoon Chopped shallots
1 tsp. Sambal Oelek to taste (Malaysian chili condiment that can be purchased in Asian grocery stores)
1 teaspoon curry powder
1 teaspoon Salty soy sauce
1 teaspoon. Sweet soy sauce
1 ounce Chicken (thinly sliced)
3 Shrimp (peeled and deveined)
8 ounces Precooked egg noodles (such as Lo Mein)
2 Stalks yu choy (also known as green choy sum, available in Asian markets), cut into 2 inch pieces
1 Whole egg
½ cup Bean sprouts
2 Tbs. + 1 tsp. ItWorks! VCO
1 Lime wedge
- Grind garlic and salt in a mortar. Add the chopped shallots and Sambal Oelek (a Malaysian chili-based condiment), and grind until they form a paste.
- Heat a wok over medium-low heat. Drizzle in ItWorks! VCO and add the ingredients from the mortar. Add the curry powder and stir, heating until aromatic. Add both soy sauces and the chicken and stir-fry for 3-4 minutes until the chicken is cooked through
- Add the noodles and yu choy. Stir fry for 30 seconds, then push the mixture to one side of the wok.
- Drizzle 1 tsp. of oil and scramble an egg in the space you've created in the pan. Add the bean sprouts and toss all ingredients together over the heat.
- Ladle onto a plate and garnish with a wedge of lime. Squeeze lime juice over the mee goreng dish before eating