Mie Goreng

Method

Cook the noodles according to packet instructions until just tender, then drain and set aside. Heat 2 tablespoons of oil in a large wok or frying pan over high heat, crack in the eggs and scramble lightly, then remove and set aside. Add the remaining oil to the wok, fry the shallots, garlic and chilli for 30 seconds until fragrant, then add the chicken or prawns and stir-fry until cooked through. Add the cabbage and carrots, tossing constantly for 2-3 minutes until just beginning to soften. Return the cooked noodles to the wok along with the ketchup manis, soy sauce, sambal oelek and lime juice, tossing everything together over high heat for 2 minutes until well combined and heated through. Gently fold in the scrambled eggs and spring onions, seasoning with salt and pepper to taste. Transfer to serving bowls and garnish generously with fried shallots and fresh coriander.