Mie Celor

Ingredients

• 6 oz Egg noodles or ramen noodles
• 5 oz Boneless, skinless chicken breast
• 4 oz Medium shrimp, peeled and deveined
• 3 tbsp Soy sauce
• 2 tbsp Sweet soy sauce (kecap manis)
• 3 whole Garlic cloves
• ½ medium Red onion
• 1.5 cup Cabbage, thinly sliced
• 1 whole Medium carrot
• 1 whole Fresh red bird's eye chili
• 3 tbsp Vegetable oil
• ¼ cup Chicken or vegetable broth

Instructions

1. 1

   Fill a large pot with water and bring it to a rolling boil over high heat, about 8 minutes. You'll see large bubbles breaking the surface continuously.

2. 2

   While water heats, cut the chicken breast against the grain (sideways across the muscle fibers) into strips about 1/4 inch thick and 2 inches long, like thin matchsticks.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice—about pencil-tip dot size—by placing each clove on the cutting board and crushing it with the flat of your knife blade, then chopping the crushed pieces finely.

4. 4

   Cut the red onion lengthwise from root to tip into thin slivers, then slice each sliver crosswise into half-moon pieces about 1/4 inch thick.

5. 5

   Cut the carrot lengthwise into thin rectangular slices, stack a few slices, and slice them lengthwise again into thin matchsticks about 1/16 inch thick and 2 inches long.

6. 6

   Slice the red chili lengthwise in half, remove the white seeds by scraping them out with a small spoon, then slice the chili halves crosswise into very thin rings.

7. 7

   Add the noodles to the boiling water and stir once to separate them. Cook for 3–4 minutes, stirring every 30 seconds, until the noodles are just tender when you bite one.

8. 8

   Drain the noodles in a colander and rinse them under cold running water for 10 seconds, stirring them gently with your fingers to cool them and prevent sticking.

9. 9

   Pour 1 tablespoon of oil into a large skillet or wok and set it over medium-high heat. Wait 60 seconds until the oil shimmers and slides quickly when you tilt the pan.

10. 10

    Add the minced garlic to the hot oil and stir constantly for 20 seconds until it becomes fragrant and turns light golden, so the garlic flavor infuses the oil.

11. 11

    Add the chicken strips to the pan and stir every 10 seconds, breaking up any clumps, for 5 minutes until all the chicken turns white and opaque with no pink inside.

12. 12

    Add the shrimp to the pan and stir every 5 seconds for 3 minutes until they turn from gray to bright pink and the flesh becomes opaque.

13. 13

    Push the chicken and shrimp to the sides of the pan, pour the remaining 2 tablespoons of oil into the center, and add the red onion slices.

14. 14

    Stir the onions into the oil for 1 minute until they soften and turn translucent, releasing their sweet aroma.

15. 15

    Add the carrot matchsticks and cabbage to the pan and stir continuously for 2 minutes until the cabbage wilts and the carrot pieces soften slightly.

16. 16

    Pour the soy sauce and sweet soy sauce over the vegetables and meat, then stir everything together for 20 seconds to coat evenly with the sauce.

17. 17

    Add the cooked noodles to the pan and pour in the broth, then stir everything constantly for 2 minutes until the noodles are heated through and coated with sauce.

18. 18

    Remove the pan from heat and transfer the noodles to serving bowls, dividing the chicken, shrimp, and vegetables evenly between the two bowls.

19. 19

    Scatter the sliced red chili rings on top of each bowl as a garnish and for heat, serving immediately.

Tools you’ll need

• Large pot with lid
• Colander
• Large skillet or 12-inch wok
• Cutting board
• Chef's knife
• Small spoon
• Wooden spoon or wok turner
• Measuring spoons
• Two serving bowls

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