Mie Goreng (Indonesian Stir-Fried Noodles)

• 200 g Egg noodles
• 2 tbsp Vegetable oil
• 2 Shallot
• 2 cloves Garlic
• 200 g Green cabbage
• 200 g Prawns, peeled and deveined
• 2 Egg
• 2 tbsp Dark soy sauce
• 1 Lime
• 2 Spring onion

1. Bring a large pot of water to the boil. Cook the noodles until just tender, then drain well in a colander and rinse briefly under cold water to stop them overcooking. Toss with a small splash of the oil to prevent sticking.
2. Thinly slice the shallots, finely slice the cabbage, and slice the spring onions. Finely chop the garlic. Cut the lime in half.
3. Heat the remaining oil in a wok over medium-high heat. Add the shallots and cook for 1 minute until fragrant, then add the garlic and cook for 30 seconds. Add the cabbage and stir-fry for 2 to 3 minutes until it starts to soften but still has bite.
4. Add the prawns and stir-fry for 2 to 3 minutes until pink and just cooked through. Push everything to one side of the wok, add the eggs to the empty space and scramble until softly set. Stir to combine.
5. Add the drained noodles and dark soy sauce, then stir-fry for 1 to 2 minutes until the noodles are evenly coated and piping hot. Squeeze in the lime juice and toss again. Serve straight away topped with the spring onions.

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