This is a dish I first had while in Indonesia in the 1970s. The recipe is adapted from the 1972 edition of South East Asian Food by Rosemary Brissenden; very similar to Lo Mein.
1/2 lb. Chinese wheat-noodles
1 large yellow onion
2 cloves garlic
Meat from ½ chicken, raw or cooked
1/8 lb. shrimp, raw or cooked (optional)
1 or 2 cabbage leaves
1 stalk celery, chopped
3 or 4 green onions with green leaves, chopped
1 T lard or 5 T coconut or peanut oil [I use 3 T olive oil ]
1 c chicken stock or bouillon
Light soy sauce to taste
Fresh chilies to taste
Cook the noodles as shown on the package. Then drain thoroughly and keep warm. Finely slice the onion and one clove of garlic lengthwise. Heat the oil in a wok or a pan and when it is hot fry the garlic and onion until they are brown and crisp. Drain and dry on paper toweling, and set aside. Bone and shred the chicken meat. Clean, shell and devein the shrimp, and finely shred the cabbage. Smash and roughly chop the remaining clove of garlic. Reheat 4 T oil [I use 2 T oil or less] in the wok and add the garlic. When it is soft put in the chicken meat and prawns, if these are not already cooked. (If you use cooked meat, add after the noodles.) Stir-fry until they change color, then add the cabbage and stir-fry until this is cooked but not soft. Now add the cooked noodles. Stir thoroughly and fry until the noodles are coated with oil and the other ingredients well mixed. Finally add the stock and salt and pepper to taste. Lift from the fire and stir in light soy sauce to taste.
Dish out into a large shallow bowl. Garnish with the fried onion and garlic flakes, the chopped celery and the spring onions. Scatter over a few "birdseye" chilies if you are an addict, or a sliced larger fresh chili [I usually use 1-2 Anaheim chilies or an Anaheim and a couple jalapenos --- both served on the side] if you are more cautious, and serve.