Indonesian Fried Noodles

200gm yellow noodle
50gm chicken meat
a handful of bean sprouts
a handful of bok choy
2 small cherry tomatoes, slice into a few parts (can use one medium sized tomato)
2 clove garlic, chopped
1 in shrimp paste (dry roasted)
2 tsp chili paste/chili boh
1 tsp dark caramel soy sauce
1 tsp sesame oil
2 tsp light soy sauce
salt and sugar to taste
1 egg, beaten with a tsp of water
some chopped spring onions



For the egg:
In a non-stick pan, add a tbsp of oil and turn the pan so that the oil coats at all parts.  Pour the beaten egg and turn the egg mixture so that it sticks and cook. Cook on low heat just until the egg is set - this should only take a minute or so. It's done when the edges are dry and the top is just about cooked. Loosen up the edges with a spatula, then flip the pan upside down onto a plate - the omelet should flop out, like a crepe.  Roll it out in a flat surface and thinly slice into strips. Keep aside.



For the dish:
Heat 2 tbsp oil, saute chopped garlic until fragrant, add in chicken and prawns and stir until meats cook. Break in the shrimp paste in the wok, stir, add in chili paste as well. Stir well. Then add in noodle and stir fry further. Add in the sauces, and stir fry all the ingredients so that it gets mixed well with the sauces. Throw in bean sprout, bok choy, cherry tomatoes, salt and sugar, and the fried egg strips. Stir and adjust seasonings. Dish out and garnish with chopped spring onions before serving.