Mie Goreng with Shrimp, Bok Choy & Cabbage

Ingredients

• 8 oz fresh egg noodles (or 6 oz dried, cooked)
• 10 oz Shrimp
• 2 heads Bok Choy, chopped
• 1 cup Cabbage, shredded
• 3 cloves garlic, minced
• 2 tbsp kecap manis (sweet soy)
• 1 tbsp soy sauce and 1 tsp sambal oelek
• 1 egg
• 2 tbsp oil
• 2 scallions, sliced, and fried shallots, to finish
• 1 lime, in wedges

Method

1. Get a wok ripping hot with the oil. Stir-fry the garlic 20 seconds, then the Shrimp until just cooked through (shrimp pink and curled; 165°F for poultry), 2–3 minutes.
2. Push everything aside, crack in the egg, and scramble it hard in the empty space before folding it through.
3. Add the Bok Choy and Cabbage and toss 1 minute — wilted but still squeaky.
4. Add the noodles, kecap manis, soy sauce, and sambal and toss until every strand is lacquered mahogany, 2 minutes.
5. Serve with scallions, fried shallots, and lime — and more sambal if your table can take it.