Make this Indonesian street food favourite without a single instant noodle in sight.
- 2 tbsp oyster sauce
- 2 tbsp tomato ketchup
- 2 tbsp kecap manis
- ½ tsp mild curry powder
- 1 tbsp sambal oelek
- 1 tbsp sesame oil
- 60 ml (¼ cup) peanut oil
- 5 cm piece ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 3 spring onions, thinly sliced
- 2 chicken thigh fillets (about 250 g), thinly sliced
- 300 g raw prawns, shelled, intestinal tract removed, tails left intact
- 1 bunch garlic chives, chopped into 5 cm lengths
- 100 g fried fish cake (from Asian food shops), thinly sliced
- 500 g fresh egg noodles, blanched in boiling water, refreshed
- 2 eggs
- 1 tsp sambal oelek
- 1 tsp kecap manis
- 1 tbsp peanut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the spicy omelette, whisk the eggs, sambal oelek and kecap manis together in a bowl. Heat the peanut oil in a wok over medium-high heat and when hot, add the egg mixture. Cook for 1 -2 minutes, swirling the wok to make a thin omelette, until the egg is just set. Use a spatula to transfer to a board and cool slightly, then roll up and thinly slice. Set aside.
- Combine the oyster sauce, tomato ketchup, kecap manis, curry powder, sambal oelek and sesame oil in a bowl.
- Heat the peanut oil in a wok over high heat. Add the ginger, garlic and spring onion and stir for 2-3 minutes or until softened and lightly caramelised. Add the chicken and cook, tossing the wok for 4-5 minutes or until the chicken has just cooked through. Add the prawns and toss for 1-2 minutes or until the prawns are starting to turn opaque. Add the garlic chives, fish cake and kecap manis mixture and toss for 3-4 minutes or until lightly caramelised.
- Add the noodles and toss to coat in the sauce. Toss through the omelette and serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.