Mee Goreng

Instructions

1. Prepare the noodles
   If using dried noodles, cook according to package instructions until al dente. Rinse under cold water, drain well, and set aside. If using fresh pre-cooked noodles, loosen them gently and set aside.
2. Cook the proteins
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken strips and stir-fry for 2-3 minutes until almost cooked through. Add the prawns and cook for another 1-2 minutes until they turn pink. Remove the proteins and set aside.
3. Prepare the aromatics
   In the same wok, add another tablespoon of oil. Add the minced garlic and sliced onions, stir-frying for 1-2 minutes until fragrant and the onions become translucent.
4. Cook the eggs
   Push the aromatics to one side of the wok and add the beaten eggs to the empty side. Let them set slightly before scrambling and mixing with the aromatics.
5. Combine and season
   Return the cooked proteins to the wok. Add the noodles and toss everything together. Pour in the sweet soy sauce, chili sauce, and oyster sauce. Sprinkle the curry powder over the mixture. Stir-fry for 2-3 minutes, ensuring the noodles are evenly coated with the sauces.
6. Add vegetables
   Add the bean sprouts and most of the green onions (reserve some for garnish). Toss for another minute until the bean sprouts are just wilted but still crunchy.
7. Serve hot
   Transfer the Mee Goreng to serving plates. Garnish with the remaining green onions and serve with lime wedges on the side for squeezing over the noodles just before eating.