My friend bought 2 boxes of mee goreng packets and gave me some packets to try. I got some cooked bean shoots. Bean shoots and Bean sprouts are the same vegetables. The chicken pieces from drumsticks stock. I decided to use it; so that I can make new batch. The recipe for both is attached below.

Google: “Mee goreng in a packet is an instant noodle product that requires boiling the noodles and mixing them with seasoning sachets. While “Mee Goreng” translates to “fried noodle” in Indonesian, consuming it frequently can lead to health issues due to its high sodium, unhealthy fat, and low fiber content. Occasional consumption is generally safe, especially if enhanced with vegetables and protein and by using less seasoning. The flavour packet contains a significant amount of salt, which can increase the risk of high blood pressure, heart disease, and stroke over time.”

“Bean sprouts, particularly from mung beans, are low in calories yet nutrient-dense, offering health benefits such as improved digestion, heart health, and immune function. They are rich in vitamins C and K, minerals like iron and folate, protein, and fiber, which aids digestion and helps manage cholesterol. Additionally, they support healthy bones, boost metabolism, and have antioxidant properties that protect against cell damage and may enhance skin health.”

Here’s my simple and lazy lunch. I am glad to turn it from fried noodle to soup adding my last bottle of drumsticks stock and chicken pieces along with bean shoots. Let’s cook!!!

Ingredients

Drumsticks stock

12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
4 garlic cloves
1 c extra water (OPT)
1 Tsp chicken powder stock (OPT)
1” ginger
salt
black peppercorns

Mee goreng, bean shoots and onion

1 packet mee goreng
500 g bean shoots, tails removed
1 small onion, sliced
1 1/2 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tsp soy sauce
salt
pepper
oil

Method

Do chicken stock one day in advance

In a pot, add drumsticks, 4 c water and bring it to a simmer on low heat about 35 minutes. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or a spoon. When it is done, strain stock through sieve into another pot (I usually line it with a muslin cloth).

Add remaining stock ingredients into pot with drumsticks. Simmer very gently for 1-2.5 hours. The longer the stock, the more flavour it will have, but the drumsticks will lose flavour. Remove the drumsticks from the pot once it has cooked.

Let it cool and remove meat from bones. Keep in an airtight container in fridge. Add in 1 extra cup of water and powder stock into stock. Bring it to boil for more stock and check seasoning. Switch off hob. When the stock had cool completely, spoon into sterilized jars with tight lids, label name and date make before you refrigerate them.

When you want the chicken pieces, use a clean dry spoon to scoop the amount you want. You can add the chicken pieces with anything. At least you have ready cook meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks.

Bean shoots and onion

In a saucepan, heat 2 Tbs oil on medium high heat. Add garlic and onion; cook stirring occasionally until fragrant about 1 minute. Then add in bean shoots, Shao Xing cooking wine, soy sauce. Toss around and cook for about 2 to 3 minutes until they are cooked through. 

Note: Always cook bean sprouts until they are steaming hot throughout, unless they are labeled as “ready to eat.” Do not eat sprouts that are past their use-by date or have turned brown or changed colour.

The next day

Mee goreng and bean shoots

Bring out the bottle of drumsticks and chicken pieces to thaw. Then pour enough stock along with some chicken pieces for cooking mee goreng in a pot. Bring it to a boil on high heat for 7-9 minutes; bubbling. It’s okay to have bubbling but not to spill it.

Open the mee goreng packet and spices condiments. When drumsticks stock is boiled, put mee goreng and condiments into the drumsticks stock. Next add bean shoots. Lower heat to medium heat until mee goreng is softened, chicken pieces is warmed up and bean shoots is cooked for a further 6-7 minutes. Spoon onto bowl and enjoy with a cup of tea.

https://helenscchin.com/2020/10/14/mee-goreng-soup-bean-shoots-and-chicken-pieces/

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