Mie Goreng with Crispy Chicken

Step 1

Place the chicken breast on a cutting board and slice it against the grain (from left to right if the long fibers run up and down) into strips about 0.5 inches thick and 2 inches long, so you can see the meat grain when you look at the cut edge.

Step 2

Slice each shallot lengthwise from root to tip through the center, then lay the flat side down and slice crosswise into thin half-moon rings about the thickness of a credit card.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots — by first pressing each clove flat with the side of your knife, then rocking the knife blade over it until no large chunks remain.

Step 4

Remove the stem end of the red bell pepper by slicing straight down about 0.5 inches from the top all the way around, then pull out and discard the seeds and white ribs inside.

Step 5

Lay the hollow red pepper on the cutting board and slice it into thin strips about 0.5 inches wide by slicing straight down from top to bottom, going around the curved shape.

Step 6

Bring a large pot of water to a rolling boil over high heat — you'll see big bubbles rapidly breaking the surface — then add the noodles and stir with a wooden spoon to separate them.

Step 7

Cook the noodles for 2 minutes less than the package says (so if the package says 5 minutes, cook for 3), then drain them in a colander and set aside — the noodles will continue cooking in the hot wok.

Step 8

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon tomato paste, and 1 tablespoon lime juice with a fork until the tomato paste is fully dissolved with no lumps, about 30 seconds.

Step 9

Set a 14-inch wok or large skillet over high heat and wait 30 seconds until it stops smoking and begins to smell hot — you should see smoke rising just above the surface.

Step 10

Pour 2 tablespoons of oil into the center of the wok, tilting it to coat the sides, then immediately add the chicken strips and cook without stirring for 90 seconds until the bottom side turns light golden and the surface looks cooked through.

Step 11

Stir the chicken constantly with a wooden spoon for 1 minute, scraping it off the bottom of the wok to break it into bite-sized pieces, until no pink remains and all pieces are opaque white.

Step 12

Push the chicken to the side of the wok, creating an empty space, then pour the minced garlic and shallot rings into that space and stir them in the oil only for 15 seconds until the smell becomes strong and fragrant.

Step 13

Add the red pepper strips and stir everything together for 30 seconds until the pepper pieces are coated with oil and just beginning to soften.

Step 14

Add the drained noodles to the wok and stir constantly with two wooden spoons (or tongs in each hand) for 2 minutes, lifting and turning the noodles to coat them evenly with the hot oil and break up any clumps.

Step 15

Pour the soy sauce mixture over the noodles and stir everything together for 1 minute until the noodles are evenly coated with the dark sauce and smell savory and sweet.

Step 16

Continue stirring the noodles for 1 to 2 minutes, scraping them against the hot sides of the wok so some strands turn golden-brown and slightly crispy — this is authentic mie goreng texture.

Step 17

Transfer the noodles to a serving plate, then place the wok back on high heat and add the remaining 2 tablespoons of oil.

Step 18

Crack both eggs into a small bowl without breaking the yolks, then slide them together into the center of the hot oil and wait 2 minutes until the whites turn opaque white and firm but the yolks are still soft.

Step 19

Using a spatula, slide the fried eggs onto the center of the noodle mound, then sprinkle the red pepper flakes and remaining salt over the top as garnish.