Bring a large pot of water to a boil. Add the dried egg noodles and cook according to package instructions until al dente. Drain well and toss with a small amount of vegetable oil to prevent sticking.
Slice the chicken breast into thin strips. Season lightly with a pinch of salt and white pepper powder.
Slice the cabbage and bok choy. Julienne the carrot. Finely slice the shallots, garlic, and red chili (if using). Chop the scallions for garnish.
Heat a small amount of vegetable oil in a wok or large pan over medium heat. Beat the eggs and pour into the pan. Scramble until cooked through, then remove and set aside.
Add remaining vegetable oil to the wok over high heat. Add shallots, garlic, and red chili (if using). Stir-fry until fragrant, about 1 minute. Add chicken strips and stir-fry until cooked through and lightly browned, about 3-4 minutes.
Add carrots and cabbage to the wok. Stir-fry for 2-3 minutes until slightly tender. Then add bok choy and stir-fry for another minute until just wilted.
Add the cooked egg noodles and scrambled eggs back to the wok. Pour in kecap manis, soy sauce, oyster sauce, tomato ketchup, white pepper powder, and sesame oil.
Toss everything vigorously for 2-3 minutes until all ingredients are well combined and the noodles are evenly coated with the sauce. Serve immediately, garnished with fresh scallions.
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