- 1 Tbsp + 1 tsp sweet soy sauce “kecap manis” (what is kecap manis?)
- 1 Tbsp oyster sauce
- 1 ½ Tbsp soy sauce
- ½ Tbsp sesame oil
- 1 Tbsp sambal oelek (chili garlic paste) or sriracha
- 5 cloves garlic, chopped
- 1 heads shallots, chopped
- Thai chilies, chopped, to taste, optional
- 15–18 shrimp, or another protein of your choice (see note)
- 1 cup julienned carrots
- 1 cup cabbage, chopped
- 2 cups dark sturdy greens (Chinese broccoli or kale), cut into ribbons
- 2 Eggs
- 450g (1lb) cooked egg noodles
- Green onion, chopped
- 2 tomatoes, wedges
- Optional: Fried shallots
Combine all sauce ingredients together in a small bowl and stir to mix.
In a wok, heat a little oil over medium high heat and sear off the shrimp or whatever protein you’re using. When fully cooked, remove from wok and set aside. Do not clean the wok.
Add a little more oil in the wok as needed, turn heat on to medium low, and add the garlic, shallots and chilies. Sauté until the shallots are translucent.
Add all the vegetables except tomatoes, turn the heat up to medium high, add a little splash of the sauce, then toss until wilted, about 1-2 minutes.
Push all the vegetables to one side of the pan, add a little extra oil into the empty space and add the eggs. Break the yolks and let the eggs set half way. Put all the vegetables back over the eggs, let it set for another 15 seconds or so, then toss everything together.
Turn heat up to high then add the noodles, the protein, and all the remaining sauce, then keep tossing until all the sauce is well mixed and absorbed.
Turn off the heat and toss in tomatoes and most of the green onions. Toss briefly just to warm up the tomatoes and mix everything.
Plate. Top with extra green onions and fried shallots if desired, and serve immediately.
If using a more “bland” protein, like chicken breast, consider marinating it for 10-15 minutes in a little bit of soy sauce just to give it a nice flavour boost.