How to make it
7 steps. Take it one step at a time.
Prepare the egg noodles according
Prepare the egg noodles according to package instructions (usually boiling for 3-5 minutes). Drain and set aside.
5 minWhisk together the kecap manis, oyster sauce, and soy sauce
In a small bowl, whisk together the kecap manis, oyster sauce, and soy sauce to create the stir-fry sauce.
Heat 1 tablespoon of vegetable oil
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced shallots, sautéing until fragrant and lightly golden.
2 minAdd the sliced chicken and shrimp
Add the sliced chicken and shrimp to the wok. Stir-fry until the chicken is cooked through and the shrimp have turned pink.
5 minPush the protein
Push the protein to the side of the wok. Crack the eggs into the empty space and scramble them until just set, then mix back in with the protein.
2 minAdd the cabbage, bok choy, and carrots
Add the cabbage, bok choy, and carrots. Stir-fry for 1-2 minutes until the vegetables have slightly softened but still maintain a crunch.
2 minAdd the cooked noodles and the prepared sauce
Add the cooked noodles and the prepared sauce to the wok. Toss everything together over high heat until the noodles are evenly coated and the dish is heated through. Season with salt and black pepper to taste.
3 min
A little kitchen wisdom
Kecap manis (Indonesian sweet soy sauce) is the essential ingredient that provides the signature dark color and caramel-like sweetness. If you can't find it, you can simmer equal parts regular soy sauce and brown sugar until thickened.
