Indonesian stir-fried egg noodles (Mi goreng)

1. Cook the noodles for the time given on the packet, drain, rinse under cold water and toss with 1 teaspoon of oil so they don't stick.

2. Cut the chicken breast into thin strips and the Chinese cabbage into ribbons; chop the shallots, garlic and chilli.

3. Heat the oil in a wok until very hot, fry the shallot and garlic mixture for half a minute, then add the chicken and cook for 3 minutes.

4. Push the chicken to the side of the wok, crack the eggs into the centre and scramble, then add the Chinese cabbage and stir-fry for 1 minute.

5. Add the noodles, kecap manis, soy sauce and oyster sauce and toss over high heat for 2-3 minutes until the noodles are evenly coated and slightly charred.

6. Serve sprinkled with spring onion and crispy shallots, with a lime wedge.

Tip: A quick noodle dish of Indonesian and Malaysian street food, introduced by Chinese immigrants. You can make it with prawns, beef or, for a vegan version, tofu – the key is the sweet-salty kecap manis.