Indonesian Chicken Shrimp and Egg Mie Goreng

Slice 180 g raw chicken breast into 1 cm strips on a separate raw-meat board and prepare 120 g shrimp separately. Slice 150 g cabbage and 50 g scallions, and wash 120 g bean sprouts.

Mix 30 ml kecap manis, 10 ml soy sauce and 15 ml oyster sauce. Boil 300 g fresh egg noodles according to package directions, drain and loosen with chopsticks.

Heat 10 ml oil over medium heat and cook the two beaten eggs into a thin omelet, 1–2 minutes on each side until fully set. Cool and slice into 5 mm ribbons on a clean plate.

Heat remaining 25 ml oil over medium-high heat, stir-fry 12 g garlic and chicken 4–6 minutes, and confirm the thickest chicken piece reaches 74°C. Add shrimp and cook 2–3 minutes until opaque throughout.

Cook cabbage and sprouts 2 minutes, then add noodles, mixed sauce and 50 g scallions and stir-fry 2–3 minutes until evenly coated and hot through. Fold in cooked egg ribbons and serve in three bowls.