Ingredients:

• 200g instant noodles (mi goreng type)
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 chicken breast, thinly sliced
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon soy sauce
• 1 teaspoon sambal oelek or chili paste (optional for spice)
• 1/2 cup cabbage, shredded
• 1 small carrot, julienned
• 1 egg
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Boil the instant noodles in a pot of water until just cooked. Drain and set aside, reserving a bit of the cooking water.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the onion and garlic; sauté until fragrant, about 2 minutes.
3. Add the sliced chicken breast, cooking until it is no longer pink, about 5-7 minutes.
4. Stir in the sweet soy sauce, soy sauce, and sambal oelek if using. Mix well to coat the chicken evenly.
5. Add the cabbage and carrot to the skillet, cooking for another 3-4 minutes until the vegetables are tender but still crisp.
6. Push the chicken and vegetables to one side of the skillet. Crack the egg into the cleared space, scramble it until cooked, then mix it with the rest of the ingredients.
7. Add the boiled noodles to the skillet, tossing everything together. If needed, add a bit of the reserved noodle water to help combine and moisten the dish.
8. Season with salt and pepper to taste.
9. Garnish with sliced green onions before serving hot.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.