Indonesian fried noodles

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 250 g fresh egg noodles or 150 g dried
• 120 g thinly sliced chicken
• 100 g peeled raw shrimp
• 2 eggs and 3 minced garlic cloves
• 2 cups sliced cabbage and 1 cup mung bean sprouts
• 3 spring onions, cut into lengths
• 2 tbsp vegetable oil
• 2 tbsp kecap manis
• 2 tsp light soy and 2 tsp dark soy sauce
• 1 tbsp oyster sauce and 2 tbsp ketchup
• 1 tsp sambal oelek and 2 tsp sesame oil

Step-by-step method

1. Mix kecap manis, soy sauces, oyster sauce, ketchup, sambal and sesame oil. Prepare noodles according to the packet and drain.
2. Heat half the oil and pour in beaten eggs; cook a thin omelette, flip and remove. Roll and slice into ribbons.
3. Heat remaining oil over high heat and fry garlic and chicken until the meat changes colour on the surface.
4. Add shrimp and fry for about 1 minute; add cabbage and sprouts and stir until beginning to wilt.
5. Add noodles, spring onions and sauce. Toss for 1–2 minutes until the sauce clings and chicken and shrimp are cooked.
6. Fold in omelette strips and serve immediately.