Mi Goreng & Chicken Toastie

Serves 2

Time 20 minutes

Ingredients

500g chicken tenderloins

½ cup sweet chilli sauce

½ cup sweet soy sauce

2 tbsp extra virgin olive oil 

¼ cup spring onion, sliced

1 pack of Mie Goreng instant noodles

150g chilli-infused cheese, sliced

½ cup kewpie mayonnaise

4 slices of sourdough bread

50g salted butter

Sea salt flakes, to finish

Method

Place chicken tenderloins in a bowl. Add ½ of the sweet chilli sauce and ½ of the sweet soy sauce, reserving the extra sauce for later. Stir to combine. 

Cover and marinade in the fridge for at least 30 minutes. This could even be done the day before.

Heat the frying pan over medium heat. Add the olive oil. Add the chicken tenderloins and cook for 4 minutes either side until chicken is caramelised and cooked through. Place onto a plate.

Cook noodles in a pot or microwave as per packet instructions. Drain noodles. Add flavour sachets, a good drizzle of sweet chilli sauce and sweet soy sauce and stir to combine.

To build the toasties, place two slices of bread onto a board. Top with one layer of the chilli cheese. Add the chicken tenderloins, spring onion and Mi Goreng noodles. Top with a good drizzle of kewpie mayonnaise.

Add another layer of the chilli cheese and place the remaining slices of bread on top.

Heat a heavy-based frying pan over medium heat. Add the butter. When the butter melts, add the toasties to the pan and cook for a few minutes either side until golden and crunchy.

Serve with a sprinkle of extra sliced spring onion and a pinch of sea salt.