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MEE GORENG
(Fried egg noodles)

5 cups water
1 pound fresh egg noodles
3 tablespoons peanut or corn oil
1/4 cup thin sliced onion
2 cloves garlic, sliced
1/2 cup thin sliced raw boneless chicken
1/2 pound shrimp, peeled, deveined and cut into 1/2 inch pieces
2 tablespoons soy sauce
1/2 cup celery leaves and young stems, cut into 1/2 inch pieces
3 scallions, cut into 1 inch pieces
3 cups bok choy, leaves and young stems cut into 2 inch pieces
1 teaspoon salt, or to taste
1/4 teaspoon pepper

Bring the water to a boil in large saucepan, and add the noodles.
Cook for three minutes, stirring occasionally. Drain immediately,
and rinse under cold water. Drain immediately, and rinse under
cold water. Mix the noodles with 1 tablespoon of the oil and set
aside. Crush 2 tablespoons of the onion and the garlic into a
paste. Fry in the remaining 2 tablespoons oil in a wok for a
minute, adding the remaining onions. Add the chicken and shrimp,
and fry for two minutes. Now add the soy sauce, celery, scallions,
bok choy, salt and pepper, and fry for about two minutes. Add the
noodles, and mix well for two minutes so that all the ingredients
will be evenly distributed. Serve hot or at room temperature.
Variation: One or two cups of watercress can be used to supplement
the celery leaves and stems. The watercress, with its slightly
bitter flavor, adds an irresistible contrast with the soft fried
noodles. Serves 6.

Here is the recipe for mee goreng or it is also called bakmi goreng.
A very popular dish in Indonesia. With a little ingenuity, compatible
meat, fish and leafy vegetables can be added or subtracted to the
basic recipe, giving the dish a flexibility that precludes endless
repetition.

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