Ingredients
3 instant noodle cakes ((I use this))
250g/8oz fresh egg noodles (, thin to medium)
150g / 5oz dried egg noodles (, thin to medium)
2 tbsp kecap manis ((or dark sweet soy sauce) (Note 2))
2 tsp light soy sauce ((or normal soy, Note 3))
2 tsp dark soy sauce (, or more light soy sauce (Note 3))
1 tbsp oyster sauce ((Note 4))
2 tbsp ketchup ((yes really!))
1 tsp sambal oelak, chilli paste or Sriracha ((adjust spiciness to taste))
2 tsp sesame oil
2 tbsp vegetable oil
2 eggs (, lightly whisked)
3 garlic cloves (, finely chopped)
120g/4oz chicken breast or thigh (, sliced thinly into small bite size pieces)
100g/3.5oz prawns/shrimp (, raw, peeled and deveined (smaller are better))
2 cups cabbage (, finely sliced (any green or white cabbage))
1 cup beansprouts
3 green onions (, cut into 5cm/2" lengths (green and white part))
Instructions
Mix the Sauce in a bowl.
Prepare noodles per packet directions just before cooking.
Egg Ribbons:
Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).
Slide onto cutting board, roll up into loose "wrap". Slice into 1cm/ 1/3" thick pieces - you now have egg ribbons!
Cooking:
Heat remaining 1 tbsp oil in same skillet over HIGH heat.
Add garlic and chicken, cook until half surface turns white.
Add prawns and cook for 1 minute until chicken is mostly cooked.
Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.
Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit.
Toss through egg ribbons and serve immediately!