Now fire up your wok over a medium heat, get the sesame oil and half the vegetable oil sizzling nicely then throw in your freshly cooked instant noodles.
2 tbsp vegetable oil, 2 tsp sesame oil
Pour in your mee goreng sauce and toss everything around the wok until it's nice and even. This should take less than a minute - you just want those noodles covered, then get them out of the pan and into some bowls for serving.
Optional: The Egg + Garnishes
Add the remaining vegetable oil into the same wok (with noodles removed) and crack in the eggs and fry 'em how you like 'em.
2 tbsp vegetable oil, 2 eggs
Layer the fried egg over your noodles and add crispy shallots, crushed peanuts and spring onion to garnish.
Make it a meal: Add protein and vegetables. Protein ideas: Prawns / shrimp, chicken, pork or tofu. Vegetables ideas: Bean sprouts, carrot and bok choy go really well with the flavours.
Kecap manis - this is a very dark, sticky Indonesian sweet soy sauce. You'll sometimes find it smothered over sate lilit or used in sauce bases like this dish. It's now commonly available in most supermarkets (in Australia anyway) or if you have no luck there, head to your nearest Asian supermarket or online.
Sriracha: A fiery hot chilli sauce and super popular condiment in South East Asian cuisine. This is what brings the heat! Find it in most supermarkets in the Asian aisle, or at your local Asian supermarket. If you want to tone it down, use tomato sauce / ketchup instead. You can also use sambal oelek as a substitute.
If you’re not all that into the spicy burn, feel free to replace sriracha with tomato sauce for a milder flavour.