Name: Indonesian Stir-Fried Egg Noodles with Chicken and Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 400 g (about 14 oz) fresh yellow egg noodles, loosened; 200 g boneless skinless chicken thighs, sliced thin against the grain; 150 g medium shrimp, peeled and deveined, tails on; 2 large eggs, lightly beaten with a pinch of salt; 3 tbsp vegetable oil, plus 1 tsp extra for the eggs; 4 garlic cloves, finely minced; 3 shallots, thinly sliced; 1 large carrot, peeled and cut into matchsticks; 2 cups finely shredded green cabbage; 1 cup fresh bean sprouts, rinsed; 3 scallions, cut into 5 cm (2 in) lengths; 1 Roma tomato, diced (optional); 1 red chili, thinly sliced (optional, for heat); 3 tbsp kecap manis (Indonesian sweet soy sauce); 1 tbsp regular soy sauce; 1 tsp fish sauce; 1 tsp sugar; 1/2 tsp freshly ground white pepper; 1/2 tsp kosher salt, plus more to taste; Lime wedges; Crispy fried shallots; Sliced cucumber; Extra kecap manis, for drizzling

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A street-food favorite from across Indonesia, this savory stir-fried noodle dish combines springy yellow wheat noodles with chicken, shrimp, crisp vegetables, and a glossy sweet-soy glaze. Everything cooks in a single hot wok in just minutes, so the noodles pick up a smoky char while staying tender.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
16 gFat
4 gSaturated Fat
58 gCarbs
4 gFiber
9 gSugar
26 gProtein
920 mgSodium
480 mgPotassium
95 mgCalcium
4 mgIron
18 mgVitamin C
220 mcgVitamin A

Ingredients

For the noodles and protein

400 g (about 14 oz) fresh yellow egg noodles, loosened
200 g boneless skinless chicken thighs, sliced thin against the grain
150 g medium shrimp, peeled and deveined, tails on
2 large eggs, lightly beaten with a pinch of salt

For the stir-fry

3 tbsp vegetable oil, plus 1 tsp extra for the eggs
4 garlic cloves, finely minced
3 shallots, thinly sliced
1 large carrot, peeled and cut into matchsticks
2 cups finely shredded green cabbage
1 cup fresh bean sprouts, rinsed
3 scallions, cut into 5 cm (2 in) lengths
1 Roma tomato, diced (optional)
1 red chili, thinly sliced (optional, for heat)

For the sauce and seasoning

3 tbsp kecap manis (Indonesian sweet soy sauce)
1 tbsp regular soy sauce
1 tsp fish sauce
1 tsp sugar
1/2 tsp freshly ground white pepper
1/2 tsp kosher salt, plus more to taste

To serve

Lime wedges
Crispy fried shallots
Sliced cucumber
Extra kecap manis, for drizzling

Directions

Bring a large pot of water to a boil. Add the fresh noodles and cook for 1-2 minutes, just until they loosen and are slightly underdone (they will finish cooking in the wok). Drain, rinse briefly under cool water to stop the cooking, toss with 1 tsp of oil, and set aside.
In a small bowl, whisk together the kecap manis, regular soy sauce, fish sauce, sugar, white pepper, and salt until the sugar dissolves. Pat the chicken and shrimp very dry with paper towels.
Heat 1 tsp of oil in a large wok or deep skillet over medium-high heat. Pour in the beaten eggs and let them set for 15 seconds, then gently scramble into soft curds. Transfer to a plate and set aside.
Add the remaining 3 tbsp of oil to the wok and increase the heat to high. When the oil shimmers, add the shallots and garlic and stir-fry for 20-30 seconds until fragrant and just turning golden.
Add the sliced chicken in a single layer and let it sear undisturbed for 30 seconds, then stir-fry for 1-2 minutes until nearly cooked through. Add the shrimp and stir-fry for another 1-2 minutes until they just turn pink and curl.
Toss in the carrot and cabbage and stir-fry for 1 minute, then add the bean sprouts, scallions, tomato, and chili (if using). Stir-fry for another 30 seconds so the vegetables stay crisp.
Add the drained noodles to the wok along with the prepared sauce. Using tongs and a spatula, toss and fold the noodles vigorously for 1-2 minutes, allowing them to pick up some color from the hot wok. If the mixture looks dry, drizzle in 1-2 tbsp of water.
Return the scrambled eggs to the wok and give everything one final toss. Taste and adjust salt or kecap manis as needed.
Divide the noodles among four bowls and top with crispy fried shallots, cucumber slices, and a lime wedge. Serve immediately with extra kecap manis on the side.

Cook’s Notes

Kecap manis is non-negotiable here; its thick sweetness is what defines the dish. Look for the ABC or Bango brand in Asian grocery stores.
Fresh yellow egg noodles (labeled "mie telur") give the best springy texture. If you only have dried noodles, cook them 1 minute less than package directions.
Mise en place is essential: once the wok is hot, the dish comes together in under 5 minutes, so have every ingredient chopped and the sauce mixed before you start cooking.
For true Indonesian-style "wok hei," cook on the highest heat your stove can manage and resist the urge to crowd the pan; cook the noodles in two batches if needed.
Squeeze fresh lime over each bowl right before eating to cut through the sweetness and brighten every bite.