Mie Goreng

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Recipe

Ingredients

200 grams	egg noodles
2 tablespoons	vegetable oil
3 cloves	garlic, minced
1	shallot, thinly sliced
100 grams	chicken breast, thinly sliced
100 grams	shrimp, peeled and deveined
1	carrot, julienned
1 cup	cabbage, shredded
2	eggs, beaten
3 tablespoons	sweet soy sauce (kecap manis)
1 tablespoon	soy sauce
1 teaspoon	oyster sauce
1 teaspoon	chili sauce (optional)
—	salt to taste
—	pepper to taste
2	spring onions, chopped
—	fried shallots for garnish

Instructions

1. 1 Cook the egg noodles according to the package instructions, then drain and set aside.
2. 2 Heat 1 tablespoon of vegetable oil in a large wok over medium heat.
3. 3 Add the minced garlic and sliced shallot, stir-frying until fragrant.
4. 4 Add the chicken slices and shrimp, cooking until the chicken is no longer pink and the shrimp turns opaque.
5. 5 Add the julienned carrot and shredded cabbage, stir-frying for 2-3 minutes until the vegetables are tender-crisp.
6. 6 Push the mixture to one side of the wok and add the remaining tablespoon of oil.
7. 7 Pour the beaten eggs into the empty side of the wok, scrambling them until cooked.
8. 8 Combine the eggs with the rest of the ingredients in the wok.
9. 9 Add the cooked noodles to the wok, tossing everything together.
10. 10 Stir in the sweet soy sauce, soy sauce, oyster sauce, and chili sauce (if using), mixing well to coat the noodles.
11. 11 Season with salt and pepper to taste.
12. 12 Garnish with chopped spring onions and fried shallots before serving.