Indonesian cooking can be divided into prep steps and cooking steps. The first prep step is the preparation of the main ingredients (be it noodles, seafood, rice, poultry). The second step is the grinding of spices (most commonly used is garlic, shallots, chilies, spices and seasonings). Cooking steps include the stir-frying of the spice paste and finally, the addition of the main ingredients. It is not that complicated, though it does taste slightly complicated and looks like a lot of work! Mie Goreng is not. I can assure you. First thing first, get some noodles. Dried egg noodles or fresh noodles. If dried noodles are used, boil the noodles half the time instructed on the package. The final cooking stage will be done later in the wok. If fresh noodles are used, rinse quickly in cold water and drain. Set the noodles aside for later use. Get some shrimp. Devein and skin Cut chicken breast into cubes. Some people like to deep-fry the whole breast until brown and crusty and then shred it up. Cut cabbage into thin shreds. This is a must in Javanese noodle stir fry. Chop spring onions and Chinese celery. Basic spice paste ingredients are garlic, toasted candlenuts and whole white pepper. Grind these in a mortar and pestle. Grind them as fine as possible. Heat cooking oil in a wok and stir-fry the paste over medium heat. Once the paste turns slightly browned, add chicken pieces and shrimp. Add chicken stock and lower heat. Let it boil and reduce by a third. Toss in cabbage. When the liquid has reduced more than a third, add the noodles. If you like noodles that are saucier, add the noodles sooner. Mix well. Add bean sprouts and work quickly to mix this up. If darker color noodles are preferred, add more sweet soy sauce now. Toss in chopped spring onions and celery. Remove from heat. Serve the Mie Goreng with other condiments, such as fried shallot flakes, fried eggs, satay or sambal belacan. More variation: for a spicier Mie Goreng, add a couple of teaspoons (or tablespoons) sambal oelek when frying spice paste. Or grind a couple of chilies together with the spices. Chicken and shrimp can be substituted with beef, lamb, fish, fish balls, prawn balls. For a vegetarian version, leave out all the meat and keep the vegetables.
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