Mie Goreng

Ingredients13

• fresh egg noodles400 g
• chicken breast200 g
• vegetable oil3 tbsp
• shallots3
• garlic3 cloves
• kecap manis3 tbsp
• shrimp paste1 tsp
• bird's eye chilies2
• cabbage150 g
• eggs2
• spring onions3
• tomato1
• salt1/2 tsp

Method

1. Slice the chicken thinly. Finely chop the shallots, garlic, and chilies, shred the cabbage, and slice the spring onions and tomato.
2. Heat 1 tbsp oil in a wok and scramble the eggs until just set. Remove and set aside.
3. Add the remaining oil, then fry the shallots, garlic, chilies, and shrimp paste until fragrant.
4. Add the chicken and stir-fry until cooked through.
5. Add the noodles, cabbage, tomato, kecap manis, and salt. Toss over high heat until the noodles are evenly coated and hot.
6. Return the eggs to the wok, add the spring onions, and toss briefly. Serve immediately.