Indonesian Stir-Fried Noodles (Bakmi Goreng)

Ingredients

• 1  celery stalk thinly sliced
• 6 ounces extra wide egg noodles dried chinese
• 2 large eggs lightly beaten
• 0.5 cup d fried onions 
• 2  garlic cloves minced
• 0.8 cup green onions sliced
• 1 tablespoon soy sauce sweet ( soy sauce)
• 3 tablespoons lower-sodium chicken broth fat-free
• 1 tablespoon lower-sodium soy sauce 
• 2 cups napa cabbage thinly sliced
• 3 tablespoons vegetable oil; peanut oil preferred divided
• 4 ounces pork loin chop boneless sliced
• 6 ounces chicken breast boneless skinless thinly sliced

Equipment

• frying pan
• wok

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. 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.
3. Remove from pan.
4. Roll up omelet; cut roll crosswise into thin strips. Keep warm.
5. Cook noodles according to package directions.
6. Drain and rinse with cold water; drain and set aside.
7. Heat a wok over high heat.
8. Add 2 tablespoons oil; swirl.
9. Add chicken, pork, and garlic; stir-fry 1 1/2 minutes.
10. Add cabbage, green onions, and celery; stir-fry 1 minute. Stir in broth, kecap manis, and soy sauce.
11. Add noodles; stir-fry 3 minutes or until thoroughly heated and noodles begin to lightly brown.
12. Add egg; toss gently. Top with fried onions.
13. Serve immediately.