This is a super-simple dish that we often eat at home. It’s a snack food for us, but you can jazz it up and serve it topped with Pork belly and Balinese spices or throw in some additional ingredients such as tofu, scallops, roast duck or prawns. Personally, I like it simple, and when I feel like a bowl of soft noodles with the subtle bite of chilli, this is what I make. You can use egg noodles or even ‘mie instan’ as there’s no need to be snobbish about this one. The intention is that you can sit back, relax and indulge. Finish the noodles with a drop of sesame oil, sprinkle with your favourite chopped herbs, or add a teaspoon or two of Fried Sambal for extra kick.

• 150 g fresh noodles
• 3 tablespoons oil
• 5 red shallots, finely sliced
• 8 garlic cloves, finely sliced
• 3 long red chillies, finely sliced
• 2 small chillies, finely sliced
• 2 small leeks or 1/2 large leek, finely sliced 500 g white cabbage, shredded
• 1 tablespoon oyster sauce
• 1 teaspoon kecap manis
• 1 teaspoon fish sauce
• 1/2 teaspoon white pepper
• splash of chicken stock or water, if necessary 2 tablespoons fried shallots

Heat the oil in a wok over medium heat and fry the shallots and garlic for 20 seconds, stirring constantly. Add the chillies and leek and toss for another 20 seconds. Add the cabbage, sauces and pepper and cook until the cabbage is wilted and soft. If it becomes dry, add some stock or water.

Add the noodles and toss until they are thoroughly mixed with the cabbage. You may prefer to take the wok off the heat while you do this if you are not able to work quickly. Tongs make tossing easier too. Then toss in half the fried shallots and stir-fry