Indonesian Stir-Fried Noodles (Bakmi Goreng)

Ingredients

• 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

Preparation

1. 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. 2. Cook noodles according to package directions. Drain and rinse with cold water; drain and set aside.
3. 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.