For the sauce, mix 2 tablespoons of kecap manis, 2 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of ketchup, 1 teaspoon of sambal oelek, and 2 teaspoons of sesame oil.
Cook 150g of dried egg noodles following the package directions and drain.
Heat a little of 2 tablespoons of vegetable oil in a large skillet over medium heat, add 2 lightly beaten eggs, and swirl into a thin omelette. Cook for 1 minute, flip, then roll up and slice into ribbons.
Heat the remaining oil in a wok over high heat. Stir-fry 3 finely chopped garlic cloves and 120g of thinly sliced boneless chicken thigh until the chicken is almost cooked. Add 100g of peeled and deveined raw shrimp and cook for 1 minute.
Add 2 cups of finely sliced cabbage and 1 cup of bean sprouts and cook for 1 minute.
Add the noodles, 3 sliced scallions, and the sauce. Toss for 1-2 minutes, until the sauce reduces and the noodles caramelize slightly, then toss in the egg ribbons.
