You can definitely add chicken, beef or any type of protein to this to bulk it up, but i'm a simple girl!
My one year old also devoured it too, bonus!
2 tablespoons Soy sauce
1 tablespoon Shaoxing wine
1 teaspoons Kecap Manis (sweet soy sauce)
2 teaspoons Sesame oil
2 teaspoons Brown sugar
2 tablespoons Vegetable oil, divided
300g or 2 bundles Thin egg noodles
1 Tablespoon Garlic, minced
1 Spring onion, sliced into matchsticks
1 Small Carrot, thinly sliced into matchsticks
In a small bowl, whisk together soy sauce, kecap manis, Shaoxing wine, sesame oil and sugar, mix well and set aside.
Bring a large pot of salted water to a boil. Add noodles and cook for 2 to 3 minutes or until they are tender. Drain and rinse under cold water.
In a wok or large frying pan, heat 1 tablespoon vegetable oil over high until it shimmers. Add noodles and cook for 2-3 minutes, without stirring, until the bottom is slightly browned. Flip noodles over and let cook for another 2 minutes. Place noodles onto a plate and set aside.
Return wok to medium heat with remaining 1 tablespoon oil. Add garlic along with spring onion and carrot quickly sautée for about 30 seconds. Return noodles to the wok along with soy sauce mixture. Toss well with a pair of tongs until noodles are entirely coated. Remove from heat and serve immediately.