Wok-Fried Indonesian Egg Noodles with Chicken and Sweet Soy

What you need

• 400 g (14 oz) fresh yellow egg noodles, or 200 g (7 oz) dried, cooked and drained
• 3 tbsp kecap manis, sweet soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/4 tsp white pepper, ground
• 3 tbsp neutral oil, divided
• 250 g (9 oz) boneless chicken thighs, thinly sliced
• 4 cloves garlic, finely chopped
• 3 shallots, thinly sliced
• 1 red chili, sliced, optional
• 2 eggs
• 150 g (5 oz) napa cabbage, shredded
• 100 g (3 1/2 oz) choy sum, cut into 4 cm (1 1/2 in) lengths
• 1 tomato, cut into wedges
• 2 spring onions, sliced
• 2 tbsp crispy fried shallots, for serving

Method

Restated from the original video

1. 1

   Stir the kecap manis, soy sauce, oyster sauce and white pepper together in a small bowl.

2. 2

   If the noodles are stuck together, loosen them by hand or rinse them briefly in warm water and drain well.

3. 3

   Heat 1 tbsp of the oil in a wok over high heat. Stir-fry the chicken until lightly browned and cooked through with no pink inside, 3-4 min. Lift it out onto a plate.

4. 4

   Add another 1 tbsp oil and lower the heat to medium. Fry the garlic, shallots and chili, stirring, until fragrant and the shallots soften, about 1 min.

5. 5

   Push them to one side, pour the last of the oil into the gap and crack in the eggs. Scramble them roughly until just set, about 1 min, then mix with the aromatics.

6. 6

   Turn the heat back to high, add the cabbage and choy sum and toss until just wilted, 1-2 min.

7. 7

   Add the noodles, the chicken and the sauce. Toss constantly until the noodles are evenly glossy brown and starting to catch in places, 2-3 min.

8. 8

   Add the tomato and most of the spring onions and toss for 30 seconds more.

9. 9

   Serve at once, topped with the fried shallots and the rest of the spring onions.

Imported from hot-thai-kitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.