Mee Goreng

Method

Cook the noodles in boiling salted water until just tender, drain and set aside. Heat the oil in a large wok or frying pan over high heat and fry the shallots, garlic and chilli until fragrant. Add the chicken and prawns, stirring constantly until cooked through, approximately 5 minutes. Toss in the cooked noodles, cabbage and spring onions, then add the soy sauce, sambal oelek, ketchup and tamarind paste, mixing thoroughly to coat all ingredients. Continue frying for 2-3 minutes until the noodles are heated through and the vegetables are tender-crisp. Finish with a squeeze of lime juice and serve immediately, garnished with fried shallots and crushed peanuts.