Mie Goreng

Ingredients

• 14 oz fresh yellow egg noodles
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 shallots, thinly sliced
• 1/2 teaspoon shrimp paste (terasi)
• 1/2 lb chicken breast or shrimp, thinly sliced
• 2 eggs
• 1 cup shredded cabbage
• 1 carrot, julienned
• 3 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon soy sauce
• 1 teaspoon sambal oelek, or to taste
• 2 green onions, sliced
• Fried shallots, for serving
• Lime wedges, for serving

Before you cook

• Loosen the fresh noodles with your hands and set them aside.
• Slice the shallots, chicken and carrot, and shred the cabbage.

Steps

1. Heat 1 tablespoon of the oil in a wok over high heat.
2. Crack the eggs into the wok and scramble them for 1 minute, then remove to a plate.
3. Add the remaining oil to the wok and cook the garlic, shallots and shrimp paste for 1 minute, until fragrant.
4. Add the chicken or shrimp and stir-fry for 3 minutes, until nearly cooked through.
5. Add the cabbage and carrot and stir-fry for 2 minutes, until just wilted.
6. Add the noodles to the wok along with the kecap manis, soy sauce and sambal oelek.
7. Toss everything together for 3 to 4 minutes, until the noodles are evenly coated and heated through.
8. Return the scrambled egg to the wok and toss to combine.
9. Stir in the green onions.
10. Serve topped with fried shallots and lime wedges.