Javanese Boiled Noodles (Mie Godog Jawa)

Ingredients

• 200g yellow noodles (or instant noodles, without seasoning packets)
• 150g chicken breast, sliced or shredded (or shrimp/fish balls)
• 2 eggs
• 100g cabbage, roughly chopped
• 50g mustard greens (sawi hijau), cut into 2-inch pieces
• 1 large tomato, cut into wedges
• 2 stalks scallions, sliced
• 2 tbsp cooking oil
• 500ml chicken broth or water
• 2 tbsp sweet soy sauce (kecap manis)
• Salt and white pepper to taste
• Fried shallots for garnish (optional)
• Bird's eye chili, sliced (optional, for spicy version)

Ground Spices:

• 3 cloves garlic
• 4 shallots
• 2 candlenuts (kemiri), roasted
• 1/2 tsp white pepper
• 1/2 tsp salt

Instructions

1. Prepare the noodles according to package instructions (if using dried noodles, boil and drain; if using fresh, simply loosen them). Set aside.
2. Grind all the ground spices into a smooth paste using a mortar and pestle or a food processor.
3. Heat cooking oil in a large wok or pot over medium heat. Sauté the ground spice paste until fragrant, about 2-3 minutes.
4. Add the sliced chicken (or chosen protein) and cook until it changes color and is no longer raw.
5. Push the ingredients to one side of the wok. Crack the eggs into the empty space and scramble them until cooked. Mix with the other ingredients.
6. Add the cabbage, mustard greens, and sliced bird's eye chili (if using). Stir-fry for 1-2 minutes until slightly wilted.
7. Pour in the chicken broth or water and bring to a boil.
8. Add the prepared noodles and sweet soy sauce. Stir well to combine.
9. Cook for another 2-3 minutes, or until the noodles are tender and have absorbed some of the liquid, and the soup has thickened slightly.
10. Add the tomato wedges and cook for another minute. Taste and adjust seasoning with salt and pepper if needed.
11. Transfer the Javanese Boiled Noodles to serving bowls. Garnish with sliced scallions and fried shallots before serving hot.