Singapore Chow Mein (Mee Goreng Style)

Ingredients

• Yellow egg noodles12 oz
• Shrimp6 oz, peeled and deveined
• Chicken breast6 oz, thinly sliced
• Eggs2, lightly beaten
• Bean sprouts1.5 cups
• Red chili1, sliced (optional)
• Garlic3 cloves, minced
• Shallots2, minced
• Curry powder1 tbsp
• Tomato paste1 tbsp
• Soy sauce2 tbsp
• Sweet soy sauce (Kecap Manis)2 tbsp
• Sambal oelek or chili paste1-2 tsp (adjust to taste)
• Vegetable oil3 tbsp
• Saltto taste
• Black pepperto taste
• Water1/4 cup

Steps

1. 1

   Cook yellow egg noodles according to package directions. Drain, rinse with cold water, and set aside.

2. 2

   Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Pour in beaten eggs and scramble lightly. Remove from wok and set aside.

3. 3

   Add another 1 tbsp vegetable oil to the wok. Add minced shallots and garlic, stir-fry until fragrant. Add sliced chicken and stir-fry until cooked through. Add shrimp and cook until pink.

4. 4

   Stir in curry powder and tomato paste, cook for 1 minute until fragrant.

5. 5

   Add soy sauce, sweet soy sauce, sambal oelek, and 1/4 cup water. Bring to a simmer.

6. 6

   Add the cooked noodles, bean sprouts, and sliced red chili (if using) to the wok. Toss well to coat everything in the sauce.

7. 7

   Add the scrambled egg back to the wok. Toss gently to combine.

8. 8

   Cook for 2-3 minutes until noodles are heated through and sauce has slightly thickened. Season with salt and black pepper to taste. Serve hot.