Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Mie Goreng
Mie Goreng, originally from Indonesia, is also enjoyed in the Philippines with local twists. It's a tasty stir-fried noodle dish with eggs, meat, and veggies, commonly found as street food, showcasing the diverse flavors of Southeast Asia.
Instructions
- Start by mixing all the sauce ingredients and set aside.
- Boil 1 quart of water in a wok. Add Good Life Egg Noodles. Continue boiling while gently stirring for 2 minutes.
- Discard the water. Set the noodles aside.
- Heat 2 tablespoons of cooking oil. Pour the beaten eggs. Cook the eggs until they become firm.
- Cut them into pieces using the tip of your spatula or cooking spoon. Set aside.
- Heat the remaining oil in the same pan. Add the garlic. Sauté until it starts to brown.
- Mix in the sliced chicken. Continue sautéing for 2 minutes.
- Incorporate the shrimp. Stir-fry for 1 minute.
- Add the green onions, bok choy, and mung bean sprouts. Cook this for 1 minute.
- Whisk in the cooked Good Life Egg Noodles. Toss.
- Pour the sauce mixture into the wok. Toss again until all the ingredients are well blended.
- Transfer to a serving plate.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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