This is the Malay version of fried noodles. Serve it for dinner along with some Chicken Satays, and feel free to include other vegetables, if you wish. If the Chinese noodles are unavailable, substitute with Spaghettini.
BASE:
8 oz fresh or dried Chinese Noodles
2 TBSP vegetable oil
2 teaspoon chopped garlic
2 teaspoon chopped ginger
3 shallots, chopped
4 oz chicken breast, cubed
4 oz small shrimp, shelled
2 cups cabbage cut into 1 inch pieces
1 cup diced cooked potato
1 tomato, diced
SAUCE:
2 TBSP tomato ketchup
2 TBSP soy sauce
1 teaspoon sambal oelek, or other Asian hot sauce
1 teaspoon granulated sugar
1/2 cup chicken stock
Salt to taste
2 thinly sliced green onions
2 TBSP chopped coriander
Cook noodles until al dente. Drain and reserve.
Heat oil on high heat in skillet or wok. Add garlic, ginger and shallots and stir fry until edges are tinged with gold, about 1 minute.
Add chicken, shrimp, cabbage and potato to stir fry until chicken loses its pinkness. Add tomato and noodles. Stir together and cook until noodles are heated through.
Combine sauce ingredients and stir into pan. Cook together until everything is coated with sauce. Taste for seasoning, adding salt if needed. Stir in green onions.
Serve garnished with coriander.