Bakmi Goreng Javanese (Fried Noodles)

Ingredients

• 200 g egg noodles (bakmi), dried
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1/2 medium carrot, julienned
• 1 cup cabbage, shredded
• 1/2 cup mushrooms, sliced(optional)
• 3 tbsp soy sauce (kecap asin)
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp brown sugar(optional)
• 1/4 tsp ground white pepper
• 1/4 tsp salt(optional)
• 1 tsp chicken bouillon powder (optional)(optional)
• 2 tbsp green onions, sliced

Instructions

1. 1

   Bring a pot of water to a boil. Cook the egg noodles according to package directions until just tender, then drain and rinse briefly under cool water. Toss with 1 tsp oil to prevent sticking.

2. 2

   Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add shallot and garlic; stir-fry 30–45 seconds until fragrant. Add carrot and mushrooms (if using); stir-fry 2 minutes.

3. 3

   Add cabbage and stir-fry 2–3 minutes until slightly softened. Push vegetables to the side, add the remaining 1 tbsp oil, then add drained noodles.

4. 4

   Pour in soy sauce and sweet soy sauce, add white pepper (and bouillon powder if using). Stir-fry 3–4 minutes, tossing until noodles are evenly coated and glossy. Taste and adjust with a pinch of salt or a little brown sugar if needed.

5. 5

   Turn off heat and top with green onions. Serve immediately.