Back to 4 servings noodles 1 pound fresh or dried egg noodles, thin to medium; about 400 g sauce 6 tablespoons kecap manis (Indonesian sweet soy sauce), plus more to taste; dark sweet soy as a substitute 2 tablespoons light soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil, optional 1 teaspoon sambal oelek, or 1 finely chopped red chili; adjust to taste 0.5 teaspoon ground white pepper stir-fry 3 tablespoons vegetable oil, divided 3 cloves garlic, finely chopped 2 small shallots, finely chopped 6 ounces chicken breast or thigh, thinly sliced into bite-size pieces; optional 8 medium shrimp, peeled and deveined; about 4 ounces 2 cups shredded green or white cabbage 1 medium carrot, cut into thin slices or julienned 1.5 cups bean sprouts 2 eggs, lightly whisked; optional 3 scallions, cut into 2-inch lengths garnish 2 tablespoons crispy fried shallots, store-bought or homemade sliced red chili, for garnish, optional lime wedges, for serving
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1 Step 1: Whisk together the kecap manis, light soy sauce, oyster sauce, sesame oil, sambal oelek and white pepper in a small bowl and set aside.2 Step 2: Cook the noodles according to the package directions until just tender, about 1 minute less than the package says so they stay chewy. Drain, rinse under cold water, and toss with a splash of oil to keep them from clumping.3 Step 3: If using chicken, stir-fry the slices in 1 tablespoon oil over high heat for about 3 to 4 minutes, until no longer pink in the center and cooked through. Set aside.4 Step 4: Heat 1 more tablespoon oil in a wok over high heat and sear the shrimp for about 1 minute per side until pink and just opaque. Set aside on a plate with the chicken.5 Step 5: Reduce heat to medium-low, add the last tablespoon of oil, and cook the garlic and shallots for 30 to 60 seconds until fragrant and the shallots turn translucent.6 Step 6: Raise heat to high, add the cabbage and carrot, and stir-fry for 2 to 3 minutes until just softened.7 Step 7: Push the vegetables to one side, pour the eggs into the cleared space and scramble until just set, then mix them into the vegetables.8 Step 8: Add the noodles, sauce, bean sprouts and scallions and toss vigorously for 1 to 2 minutes until the noodles are evenly coated and the edges start to caramelize slightly.9 Step 9: Return the chicken and shrimp to the wok and toss to heat through, adding a little more kecap manis if you want it sweeter.10 Step 10: Transfer to a serving dish, top with crispy fried shallots, sliced red chili and any remaining scallion greens, and serve hot with lime wedges.getsaucepan.com/r/d21afc3c-a110-5c70-974f-26376e5b949e
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