This stir-fried egg noodle dish blends together garlic, onion, vegetables, meat, egg, and chili to offer a spicy kick.
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800 grams thick egg noodles pre-cooked kind
3 boneless skinless chicken thighs thinly sliced
2 cups mung bean sprouts
1 ½ cup garlic chives chopped into 1 inch long pieces
2 stalks green onion chopped into 1 inch long pieces
1 small carrot cut into matchsticks
3 eggs whisked
1 ½ tbsp oyster sauce
2 tbsp kecap manis
2 tbsp dark soy sauce
1 tsp sambal oelek
1 tbsp garlic minced
2 tsp vegetable oil
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INSTRUCTIONS
In a hot wok or pan set over medium heat, add cooking oil. Once oil is hot, add chicken slices. Cook chicken until it’s 75% cooked.
Throw in carrots, garlic chives, green onions and mung beans. Mix in with chicken and cook until veggies have wilted.
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Sweep everything to the side of the pan, pour in whisked eggs. Mix everything together.
Throw in your thick egg noodles (which should already come pre-cooked), followed by oyster sauce, kecap manis, dark soy sauce, oyster sauce, sambal oelek and garlic. Mix everything together until well combined and noodles are coated in that sauce. Remove off heat and serve hot with more sambal oelek, if desired for more spiciness.
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