At Story House Early Learning, mealtimes are more than just food on a plate; they’re moments of comfort, discovery, and full tummies. Behind the scenes at our Reservoir centre, our talented Chef Hitomi has been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, Chef Hitomi has perfected dishes that our little learners genuinely look forward to. Curious what’s on the menu?
Today, we’re sharing one of these family favourites straight from Chef Hitomi’s kitchen, their much-loved Indonesian Chicken Mee Goreng recipe. Packed with nutrients and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef Hitomi’s Indonesian Chicken Mee Goreng
Ingredients
- Chicken 1.3kg (cut into dice or stripe)
- Garlic 50g (chopped or paste)
- Ginger 50g (chopped or paste)
- Carrot 600g (cut into julienne or baton)
- Onion 600g (cut into 5to8mm wedges or slice)
- Red Cabbage 500g (cut or slice into 5mm)
- Spring onion 1 bunch (chopped or cut into 1cm, if using chives you can cut into 4cm like stick)
- Boc choi 2 bunch (cut into easy to bite size)
- Oyster sauce
- Soy sauce (I used ‘ABC sweet soy sauce’ from coles) if you use normal soy sauce, you can adjust with golden syrup or honey.
- Pepper
- Sesame oil
- Hokkien Noodle 4Kg
Method
- Boil the Hokken Noodle followed by instructions.
- Heat the oil in the wok. Stir fry chickens and take them out. Place them on the side.
- Add oil in the same wok, and stir-fry all the vegetables, ginger and garlic. You can keep some green part of spring onions for garnish at the last moment. (I used a tray and cooked it into the oven at 170 degrees. Then I added chicken on top of vegetables.)
- Add the Hokken Noodle into the wok, and stir fry.
- Drizzle oyster sauce, soy sauce, pepper and sesame oil. Mix well and stir fry a bit.
- Place onto the dish and sprinkle the remaining spring onion on top.
Whether it’s their first taste of Mee Goreng or a regular favourite, this dish is always a winner at Story House. It’s hearty, wholesome, and made with love, just how Chef Hitomi likes it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
