Maggi Mee Goreng - cooking recipe

Ingredients

180 g Maggi 2-minute noodles (any brand depending on the texture of noodles you prefer)
2 small chicken legs, cubed
1 shallot, chopped and fried until crisp and light brown
3 garlic cloves, chopped
1 cup bok choy
1 cup bean sprouts
4 fresh chilie bell peppers, padi (small chilies)
3 -4 tablespoons oil
Sauce
3 tablespoons ketchup
1 tablespoon dark soya sauce
1 tablespoon oyster sauce
2 -3 tablespoons sambal oelek chili paste, belachan
1 teaspoon sesame oil

Preparation

Marinate the chicken cubes with sesame oil for about 10 minutes.
Mix sauce ingredients in a small bowl.
Cook the instant noodles in boiling water for about 3 minutes and drain and rinse with cold water.
Stir fry the chicken cubes until cooked.
In a separate wok, fry the garlic in oil until fragrant.
Add cooked noodles, followed by cooked chicken.
Stir fry for about 2 minutes.
Add bok choy and beansprouts to the wok.
Add sauce ingredients to the wok and continue to stir fry on medium to low heat for about 5 minutes.
Mix sauce well into the noodles.
Serve with fried shallot and chilie garnish.