Indonesian Mee Goreng Noodles | Marion's Kitchen

Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Heat a wok or non-stick frying pan over medium low heat. Add in 1 tablespoon of oil into the pan. Pour the egg into the pan and swirl to coat the bottom of the pan, using a spatula to spread the egg out. Cook, untouched over low heat until egg sets and releases. Use a spatula to transfer the egg to a cutting board and slice into thin ribbons.

In a small bowl, mix together the kecap manis, soy sauce, ketchup, sesame oil, shrimp paste and chilli powder.

Heat the remaining one tablespoon of oil in a wok or large frying pan over high heat. Add the garlic and cook for 30 seconds. Add the pork and stir-fry until almost cooked. Add the prawns and stir-fry until cooked. Then add the cabbage, noodles, bean shoots, spring onions (Scallions) and the sauce you made earlier. Stir-fry until well coated. Remove from heat and transfer to serving bowls

Top with chilli and serve with a lime wedge.