500 gr Yellow egg noodles
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, or use homemade chili paste
1/2 tsp ground white pepper
Aromatics to grind/chop in food processor:
4 shallots – or use 1 small onion, diced
4 cloves garlic – finedly minced
5 candlenuts – optional (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. Use 1/2 lbs (250 gr) dry noodles and it will give you close to 500 grams of cooked noodles.
Place the shallots, garlic in food processor and finely chopped them or you can chop by hand too. If using candlenuts or macadamia nuts, processed them into a paste consistency you can use a bit of oil to get it going.
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 aromatics 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 hot water to help soften the cabbage, cover with a lid and cook for about 1 minute. 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 if you want and serve immediately.
As a vegetarian alternative, using fried tofu puffs or firm tofu in 1/2 inch chunk; 3 small bok choy, ends trimmed, chopped; 1 1/2 cups fresh bean sprouts; and 2 tomatoes, cut into wedges.