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Mee goreng: Malay stir-fried noodles

Mee Goreng

Springy yellow noodles stir-fried with chicken, shrimp, cabbage, and chives in a sweet-spicy kecap manis sauce, finished with lime.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14 ounces (400 g) fresh yellow noodles (or dried egg noodles, parcooked)
  • 8 ounces (225 g) boneless skinless chicken thigh, thinly sliced
  • 6 ounces (170 g) medium shrimp, peeled and deveined
  • 2 tablespoons neutral oil, divided
  • 4 cloves garlic, minced
  • 1 small yellow onion, thinly sliced
  • 2 cups (about 150 g) green cabbage, cut into ribbons
  • 2 medium tomatoes, cut into wedges
  • 3 ounces (85 g) garlic chives or scallions, cut into 2-inch pieces
  • 2 large eggs, lightly beaten
  • 1/4 cup (60 ml) water or chicken broth, for loosening
  • Lime wedges, sliced red chili, and fried shallots, for serving
For the sauce
  • 3 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce or sambal oelek, plus more to taste
  • 1 teaspoon fish sauce, optional
  • 1/2 teaspoon white pepper

Method
 

  1. Mix the sauce ingredients in a small bowl and set aside. If using dried noodles, cook them 1 minute shy of the package directions, drain, and toss with a teaspoon of oil so they do not stick.
  2. Heat 1 tablespoon of the oil in a wok or large skillet over high heat until it just smokes. Add the chicken in a single layer, sear 1 minute, then stir-fry 3 to 4 minutes until just cooked through. Transfer to a plate.
  3. In the same wok, cook the shrimp 1 to 2 minutes until pink and just opaque. Add to the chicken plate.
  4. Wipe the wok if needed and add the remaining 1 tablespoon oil over medium-high heat. Add the garlic and onion and stir-fry 1 minute, until fragrant and the onion softens at the edges.
  5. Add the cabbage and tomatoes and stir-fry 2 minutes, until the cabbage wilts but still has bite and the tomatoes start to slump.
  6. Push the vegetables to one side. Pour the beaten eggs into the empty space, let them set 20 seconds, then scramble into soft curds and fold through the vegetables.
  7. Add the noodles, chicken, shrimp, and all their juices. Pour the sauce over the top and toss constantly with tongs 2 to 3 minutes, adding water or broth a spoonful at a time if the pan looks dry, until the noodles are glossy and evenly coated.
  8. Add the garlic chives and toss 30 seconds more. Taste — sweet first, then salt and heat, with a bright finish — and adjust with more sambal, soy, or a squeeze of lime.
  9. Serve immediately on warm plates with lime wedges, sliced chili, and a shower of fried shallots.