Ingredients

• 200 g thick egg noodles
• 2 tbsp oil
• 3 cloves garlic, finely chopped
• 1 onion, thinly sliced
• 200 g chicken breast or shrimp, cut into smaller pieces
• 2 eggs
• 100 g napa cabbage, cut into strips
• 2 tbsp soy sauce
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp sambal oelek (adjust to taste)
• 1 tsp sugar
• Salt and pepper to taste
• Fresh cilantro and fried onions for garnish
• Lemon wedges for serving

Method

1. Cook the egg noodles according to the package instructions until tender but still firm. Drain and set aside.
2. Heat the oil in a large wok or frying pan over medium heat. Add the garlic and onion, and sauté until soft and fragrant.
3. Add the chicken or shrimp, and cook until fully done.
4. Push the filling to one side of the wok, crack the eggs into the empty side, and stir until they become scrambled eggs.
5. Add the napa cabbage, soy sauce, sweet soy sauce, sambal oelek and sugar. Mix well.
6. Add the cooked noodles and gently toss so they are evenly combined with the other ingredients. Season with salt and pepper to taste.
7. Stir-fry for another 2-3 minutes, until everything is heated through and the flavors are well integrated.
8. Remove from heat, and plate the Mie Goreng. Sprinkle with fresh cilantro and fried onions. Serve with lemon wedges.

Vegetarian variation with tofu

For a vegetarian version you can replace the chicken or shrimp with 200 g firm tofu, cut into cubes. Fry the tofu cubes until golden and crispy, then follow the rest of the recipe as described. The flexibility of this Mie Goreng recipe makes it a favorite among many food lovers!