A good mie goreng is equal parts sweet, salty, and umami, and packed with fresh vegetables and tender chicken and/or shrimp. And between the chewy noodles, fried shallots, crunchy bean sprouts, scrambled eggs, and succulent proteins, there are lots of interesting textures going on in each bite!
For the sauce, whisk liquids together in a bowl. Set aside.
For the fried shallots, heat oil in the wok. Fry shallots until crispy and golden brown. Place them on a paper towel to extract any excess oil. Set aside.
For the chicken, thinly slice, season with salt and pepper, and stir-fry in oil until tender. About three minutes. Set aside.
For the shrimp, season with salt and pepper, cook in butter for about one minute on each side, or until cooked through, but tender. Set aside.
If needed, add more oil to the wok and heat. Add in other (raw) shallots and garlic, stirring constantly to avoid burning. Cook for two minutes.
Add in bok choy, stirring constantly for two more minutes.
Add in carrots and continue stirring for two more minutes.
Pour in sauce and noodles (previously cooked to al dente). Stir everything together, then allow for the noodles to fry and get crispy. About five to seven minutes. Stir occasionally, just enough to avoid burning.
Once noodles are crispy, move everything to one side of the wok. Scramble the eggs on the other side.
Add in chicken, shrimp, bean sprouts, and fried shallots and mix everything together.
Remove from heat and serve. If desired, garnish with sambal oelek, fried shallots, and/or crushed peanuts.
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Cook the noodles in boiling water until they are al dente. Then add them into the wok when instructed.