To begin, blend shallots, garlic, chillies, candlenuts, and salt into a smooth paste. If needed, add a splash of oil or water to help the blending process. Move on to preparing your stir fry components.

If using dried noodles, cook them in boiling water according to the package instructions until just tender. Rinse under cold water and drain thoroughly. Set aside and proceed to sautéing.

Heat 2 tablespoons of oil in a wok over medium heat. Add the spice paste and shrimp paste. Sauté until fragrant and slightly caramelised, around 3 to 5 minutes. Prepare to cook protein next.

Add chicken or prawns to the wok and stir fry until cooked through. Ensure meat is seared well for deeper flavour. Transition to vegetables.

Toss in the cabbage and carrot. Stir fry for 2–3 minutes until slightly wilted but still crisp. Move to push contents to one side of the wok.

Push the mixture aside and add the remaining oil to the empty space. Crack in the eggs and scramble until just set. Mix back into the rest of the wok. Transition to combining sauces.

Pour in sweet soy sauce, light soy sauce, oyster sauce, palm sugar, and white pepper. Mix everything together until the seasoning is evenly distributed and starts to caramelise slightly. Now add noodles.

Add the prepared noodles to the wok and toss thoroughly. Mix with the sauce and vegetables, using tongs or chopsticks to coat evenly. Add spring onions last and stir briefly.

Taste and adjust salt, soy, or sweetness to preference. Stir well to blend all components and let noodles absorb the seasoning fully. Prepare to plate.

Plate the Mie Goreng and top with fried shallots. Serve with fresh cucumber slices, lime wedges, and sambal if desired. Presentation tip: A sunny side egg on top is a popular street style finishing touch.