Mie Goreng

Prepare ingredients: cut chicken into bite-sized pieces; wash and chop garlic, shallots, cabbage. Set aside on separate plates.

Time: 3 minutes

Bring a large pot of salted water to a rolling boil. Cook noodles according to package directions until al dente. Drain, reserving 1/2 cup cooking water. Toss with a little oil to prevent sticking.

Time: 5 minutes

Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Add chicken and stir-fry for 3-4 minutes until golden brown and cooked through. Remove and set aside.

Time: 2 minutes

In the same wok, add another tablespoon of oil. Add aromatics (garlic, ginger, shallots) and stir-fry for 30 seconds until fragrant.

Time: 5 minutes

Add chilies to the wok and stir-fry for 2-3 minutes until slightly tender but still crisp.

Time: 2 minutes

Add sauce ingredients (soy sauce, fish sauce, or seasoning) and toss everything together over high heat for 1-2 minutes.

Time: 4 minutes

Return the chicken to the wok and toss to combine with the vegetables and sauce. Cook for another minute until everything is well mixed and heated through.

Time: 3 minutes

Serve with steamed jasmine rice and sambal on the side. Garnish with fried shallots and fresh lime.

Time: 1 minute