Mie Goreng - Indonesian Fried Noodles with Kecap Manis

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1. 1Step 1: You can use any kind of wheat or yellow noodles for this recipe, but I wouldn't recommend using vermicelli or rice noodles. I used instant ramen noodles (that came without the sauce packets) and love these curly noodles for recipes like this.
2. 2Step 2: Half-cook the noodles according to package instructions.
3. 3Step 3: For the dry instant noodles I used, I simply boiled them in water until still very chewy (a hard bite is okay since it'll still cook down when stir-frying later on).
4. 4Step 4: I took them out of the water and drained them before running them through cold water to wash off extra starch. Then I added a small amount of oil to coat the noodles to prevent them from sticking and clumping together.
5. 5Step 5: If using fresh noodles, you'll need to boil these as well or follow the package instructions as needed.
6. 6Step 6: If using tofu, press your tofu to drain excess liquid. I like to wrap mine in a towel and place a weighted surface (such as a plate) on top to squeeze out extra water.
7. 7Step 7: Slice the tofu/tempeh into thin 1/2-inch thick strips. I baked my tempeh at 350F for 10 minutes until lightly brown. You can also opt to just pan-fry these with some oil then set-aside to mix with the noodles later on.
8. 8Step 8: For the plant-based pork, I simply thawed mine.
9. 9Step 9: For the sauce, simply mix all the ingredients together (kecap manis, veg oyster sauce, chill sauce, dark soy sauce ketchup). Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis later on, to taste, if needed.
10. 10Step 10: Heat a large pan or wok over high heat.
11. 11Step 11: Once hot, add in the oil.
12. 12Step 12: Sauté the green onion, onion, and garlic for 1 to 2 minutes until tender and aromatic.
13. 13Step 13: Move the onions and garlic to the side of the pan and then add in more oil (if needed) then add in the tempeh/tofu and plant-based meat.
14. 14Step 14: Season with some kecap manis and then mix well. Cook for 2 minutes over medium high heat.
15. 15Step 15: Add in the shredded cabbage. Cook the cabbage for 3 to 4 minutes over medium high heat until tender.
16. 16Step 16: Add in the noodles to the pan.
17. 17Step 17: Pour in the sauce.
18. 18Step 18: Mix the noodles well and then cook for 2 to 3 minutes over medium high heat. Feel free to season with more kecap manis or chili sauce, if needed.
19. 19Step 19: Taste the noodles and then turn off the heat if you're happy with the taste and doneness of the noodles. Top with some sliced chili, if you'd like. Enjoy these while freshly cooked and hot!