Ingredients:

  • 1 packet Indomie Mi Goreng (85g / 3oz)
  • 1 tablespoon vegetable oil (or peanut oil) (15ml / 0.5 fl oz)
  • 1/4 cup sliced shallots (or red onion) (approx. 30g / 1oz)
  • 1 clove garlic, minced (approx. 3g / 0.1oz)
  • 1/4 cup sliced bell pepper (any color) (approx. 30g / 1oz)
  • 1/4 cup shredded cabbage (or bok choy) (approx. 25g / 0.9oz)
  • 1 large egg (50g / 1.8oz)
  • Optional: 1/4 cup cooked and diced chicken, shrimp, or tofu (approx. 40g / 1.4oz)
  • Optional Garnish: Sliced green onions, sesame seeds, fried shallots

Instructions:

  1. Boil water and cook Indomie noodles until al dente. Drain, reserving 1/4 cup cooking water.
  2. Heat oil in a pan or wok over medium-high heat. Sauté shallots and garlic until fragrant. Add bell pepper and cabbage; stir-fry until tender-crisp.
  3. Add noodles, seasoning powder, sweet soy sauce, chili sauce, and oil from the Indomie packet to the pan. Toss well, adding reserved water if needed.
  4. Push noodles aside, crack the egg into the pan, and fry to your liking.
  5. If using protein, stir it in during the last minute. Transfer to a plate, top with the egg and garnishes. Serve immediately.