Mi Goreng

Boil the egg noodles in salted water for 3-4 minutes until al dente, drain in a colander, rinse with cold water and drizzle with 1 tbsp oil so they don't stick together.

In a bowl, mix the kecap manis, soy sauce and sambal oelek — this is the dish's main sauce.

Heat 1 tbsp oil in a wok or wide skillet over high heat, stir-fry the chicken breast cut into thin strips for 3-4 minutes until golden, add the shrimp and cook for another 1-2 minutes until pink. Transfer to a plate.

Pour a little oil into the same wok, add the beaten eggs, let set for 10 seconds, then break up into large pieces with a spatula. Combine with the chicken and shrimp.

Add the remaining oil, stir-fry the onion and garlic for 2 minutes until fragrant.

Add the cabbage, stir-fry for 1-2 minutes until slightly softened, then add the mung bean sprouts and stir for another 30 seconds.

Return the noodles, chicken and shrimp to the wok, pour in the sauce and stir-fry over high heat for 2-3 minutes, stirring constantly, until the noodles evenly absorb the sauce and lightly brown.

Add the green onion, fried egg and white pepper, stir for 30 seconds, and season with salt to taste.

Serve mi goreng immediately while hot.