500 gr Yellow egg noodles you can use instant noodles, ramen noodles, angel hair pasta, spaghetti pasta
3 large eggs
3 Tbsp cooking oil divided
1 leek optional, cut into 1-inch length and wash thoroughly
150 gr large shrimp peeled and deveined. You can use meat like chicken, pork, beef
2 cups shredded cabbage
1/4 cup water
1 large tomato quartered and seeded
3 Tbsp kecap manis
3 Tbsp soy sauce and more to taste
2 Tbsp sambal oelek optional, more if you want it spicier
1/2 tsp ground white pepper
Aromatics to grind/chop in food processor:
4 cloves garlic
5 candlenuts or sub with macademia nuts
Fried shallots crisp (bawang goreng)
If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.
Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside.
Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add in the ground shallots, garlic, and candlenuts you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft.
Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of water to help soften the cabbage, cook for another 3 minutes. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage.
Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste.
Garnish with bawang goreng and serve immediately