Mie Goreng Java (Javanese Fried Noodles)
The term Mi Goreng means "fried noodles" in Indonesian and is the same thing as Nasi Goreng
6 ounces dried egg noodles
3 garlic cloves
1/2 tablespoon whole white pepper
4 ounces chicken breast, cut into cubes
4 ounces shrimp, shelled and deveined
2 ounces cabbage, cut thinly
3 ounces bean sprouts
3 stalks spring onion, chopped
1 stalks Chinese celery, chopped, more for garnishing
4 tablespoons Indonesian sweet Aloha shoyu
5 ounces chicken stock
If using dried noodles, prepare noodles as directed but reduce the time called for by half. Grind garlic, candlenuts and pepper using mortar and pestle, or electric grinder, to smooth paste.
Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well.
Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes.
When the liquid slightly reduced, add the noodles. Increase the heat to medium-high and cook the noodles and sauce until desired consistency. For dry noodles, cook longer. For wet noodles, cook briefly.
Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng Java warm. Sprinkle some shallot flakes and chopped celery on top for garnish on individual plates.