Indonesian Fried Noodles (Mie Goreng): From Prep to Plate

• Start by gathering all your ingredients. Rinse the yellow egg noodles and bean sprouts in cold water, then drain them thoroughly. Chop the chicken into small pieces and devein the shrimp. Mince the garlic, shred the cabbage, and set everything aside for easy access during cooking.
• In a large wok or skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
• Add the chicken pieces to the wok, stirring frequently until they are cooked through and golden brown, approximately 5-7 minutes. Next, add the shrimp and cook until they turn pink and opaque, about 2-3 minutes.
• Stir in the shredded cabbage and cook for another 2 minutes, allowing it to soften slightly. Then, add the bean sprouts and continue to stir-fry for an additional minute.
• Add the rinsed yellow egg noodles to the wok. Use your spatula or wooden spoon to gently toss everything together, ensuring the noodles are mixed well with the chicken, shrimp, and vegetables.
• Pour in the nasi goreng paste and kecap manis. Mix everything thoroughly, allowing the noodles to soak up all the delicious flavors. Season with salt to taste.
• Once everything is well combined and heated through, remove the wok from the heat. Serve the Mie Goreng hot on plates, garnishing with fresh tomato wedges and chopped scallions for a burst of color and extra flavor.