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Indonesian Mie Goreng Noodles

  • 3 (90g) packets ramen noodles
  • 1 tablespoon vegetable oil
  • 450g chicken breast fillets, cut into strips
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • 1 pinch ground black pepper, or to taste
  • 1 tablespoon vegetable oil
  • 80g shallots, sliced
  • 5 cloves garlic, chopped
  • 70g shredded cabbage
  • 100g shredded carrots
  • 100g broccoli florets
  • 70g sliced fresh mushrooms
  • 4 tablespoons soy sauce
  • 4 tablespoons sweet soy sauce (Indonesian kecap manis)
  • 4 tablespoons oyster sauce
  • 1 pinch salt and pepper to taste
  • Bring a pan of water to the boil and cook the ramen noodles until soft, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
  • Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
  • Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.