Mie Goreng Jawa (Javanese Fried Noodles)

Ingredients

• about 450 g Egg Noodles
• about 450 g Chicken Thighs, boneless and skinless, diced
• 1 cup Cabbage, shredded
• 1 medium Carrot, julienned
• 2 Green Onions, chopped
• 4 tbsp Sweet Soy Sauce (Kecap Manis)
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce (Vegetarian)
• 3 cloves Garlic, minced
• 3 Shallots, minced
• 2 large Eggs, scrambled
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1To cook the about 450 g of egg noodles, bring a large pot of water to a rolling boil over high heat. Add the about 450 g of egg noodles and cook for 3 to 5 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Heat the 2 tbsp of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, which is approximately 190°C. Once the oil is shimmering, add the 3 cloves of minced garlic and the 3 minced shallots. Sauté for 2 minutes, stirring constantly, until they become fragrant and are lightly golden brown.
3. 3Add the about 450 g of diced boneless, skinless chicken thighs to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken pieces are browned on all sides and cooked through, reaching an internal temperature of 74°C.
4. 4Stir in the 1 cup of shredded cabbage and the 1 medium julienned carrot with the chicken. Continue to stir-fry for 2 to 3 minutes, until the vegetables are slightly softened but still retain a crisp texture.
5. 5Add the cooked about 450 g of egg noodles to the skillet. Pour in the 4 tbsp of sweet soy sauce, the 2 tbsp of soy sauce, and the 1 tbsp of vegetarian oyster sauce. Gently toss and stir all ingredients together for 3 to 5 minutes, ensuring the noodles are evenly coated with the sauces and heated through.
6. 6Fold in the 2 large scrambled eggs and the 2 chopped green onions. Stir gently for 1 to 2 minutes, until the eggs are fully incorporated into the noodles and heated through.
7. 7Season the Mie Goreng Jawa with the 1/2 tsp of salt and the 1/4 tsp of pepper. Stir one final time to distribute the seasoning evenly. Serve the Mie Goreng Jawa hot immediately.

Substitutions

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