Mie goreng with shrimp

Mix the sauce: sweet soy sauce, soy sauce, oyster sauce, a little toasted sesame oil and sambal oelek.

Rinse pre-cooked egg noodles under cold water to wash off their coating oil.

Sear the shrimp in shallot oil in the wok and set aside in a bowl; marinate a blander protein such as chicken breast in soy sauce first.

Over medium to medium-low heat, add more oil and cook garlic, shallots and Thai chilies until the shallots are translucent and the garlic starts to brown.

Add the carrots, cabbage and kale, toss, and season with a little of the sauce until somewhat wilted.

Push the vegetables aside, add a little oil and the eggs, break the yolks slightly, cover with the vegetables, and after 30 seconds flip so the egg is browned underneath.

Add the noodles and the sauce right away and toss.

Turn off the heat; add the tomatoes and green onions without cooking them soft, and return the shrimp.

Optionally finish with crispy fried shallots.