Mie Goreng Jawa

Ingredients

Main Ingredients

• 200 grams fresh or dried egg noodles
• 2 chicken or duck eggs(duck eggs give a richer, more savory taste)
• 3 tbsp cooking oil

Filling (Protein & Vegetables)

• 100 grams free-range/broiler chicken (boiled and shredded)
• 5 beef meatballs (thinly sliced)
• 3 leaves cabbage (remove hard veins, roughly sliced)
• 1 bunch mustard greens / caisim (cut into 3 cm pieces)
• 1 stalk scallion (sliced diagonally)
• 1 stalk celery (finely sliced)
• 50 ml chicken broth (from boiling the chicken, for extra flavor)

Spice Paste (Ground)

• 6 shallots
• 4 cloves garlic
• 3 candlenuts (toasted first to remove the raw smell)
• 1 tsp whole peppercorns (or 1/2 tsp ground pepper)
• 1 tsp dried shrimp paste (soaked briefly in hot water, optional for extra umami)
• 1/2 tsp SANASALZ salt

Directions

1. Prepare the NoodlesTo prevent clumping and get an even color from the soy sauce, mix the boiled noodles with 1 tbsp cooking oil and 2 tbsp sweet soy sauce. Toss well in a bowl, then set aside.
2. Scramble the EggsHeat a pan over medium heat and add 1 tbsp cooking oil. Add the eggs and scramble until cooked. Push the eggs to the side of the pan.
3. Sauté the Spice PasteAdd the remaining 2 tbsp cooking oil to the same pan. Add the spice paste and sauté until truly fragrant, cooked through, and slightly darkened (make sure it's fully cooked so the candlenut doesn't smell raw).
4. Add the ProteinOnce the spice paste is fragrant, mix the scrambled eggs back in. Add the shredded chicken and sliced meatballs. Stir until everything is coated in the spice paste.
5. Add the Vegetables and BrothPour in the chicken broth. Add the cabbage and the mustard green stems (they're firmer). Cook briefly until the vegetables slightly wilt and the broth comes to a boil.
6. Combine the Noodles and SeasoningsTurn up the heat (for that smoky wok hei aroma). Add the seasoned noodles, the mustard green leaves, the remaining sweet soy sauce, salty soy sauce, and broth powder.
7. Stir Quickly (Final Step)Stir quickly and firmly with a spatula until the noodles are slightly dry, the seasoning is fully absorbed, and there's no liquid left. Taste and adjust; add more salt or sweet soy sauce if needed.
8. Add the AromaticsJust before turning off the heat, add the sliced scallion and celery. Stir for about 10 seconds, then turn off the heat.

Serving Suggestion

Transfer the Mie Goreng Jawa to a serving plate while still piping hot. Top generously with fried shallots, and serve alongside fresh pickles and your favorite crackers.