Indonesian Stir-Fried Noodles (Bakmi Goreng)

• 3 tablespoons peanut oil, divided
• 2 large eggs, lightly beaten
• 6 ounces dried Chinese egg noodles or spaghetti
• 6 ounces skinless, boneless chicken breast, thinly sliced
• 4 ounces boneless pork loin chop, sliced
• 2 garlic cloves, minced
• 2 cups thinly sliced napa cabbage
• 3/4 cup sliced green onions
• 1 celery stalk, thinly sliced
• 3 tablespoons fat-free, lower-sodium chicken broth
• 1 tablespoon kecap manis (sweet soy sauce)
• 1 tablespoon lower-sodium soy sauce
• 1/2 cup packaged fried onions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour eggs into pan; swirl to form a thin omelet. Cook 1 minute or until cooked on bottom. Carefully turn omelet over; cook 30 seconds. Remove from pan. Roll up omelet; cut roll crosswise into thin strips. Keep warm.
2. Cook noodles according to package directions. Drain and rinse with cold water; drain and set aside.
3. Heat a wok over high heat. Add 2 tablespoons oil; swirl. Add chicken, pork, and garlic; stir-fry 1 1/2 minutes. Add cabbage, green onions, and celery; stir-fry 1 minute. Stir in broth, kecap manis, and soy sauce. Add noodles; stir-fry 3 minutes or until thoroughly heated and noodles begin to lightly brown. Add egg; toss gently. Top with fried onions. Serve immediately.

peanut oil, eggs, egg noodles, skinless, pork loin chop, garlic, cabbage, green onions, celery stalk, chicken broth, manis, lower, packaged fried onions

Taken from www.myrecipes.com/recipe/indonesian-stir-fried-noodles (may not work)