Chicken Mushroom Noodles (Mie Ayam Jamur)

250 grams dried egg noodles, cooked and set aside
Chinese Cabbage
meatballs, optional

Chicken Mushroom Mix:
2 chicken thigh fillet, cut into small piece
3 tablespoons sweet soy sauce (kecap manis)
150 gram champignon
3 cloves of garlic
2 shallots
50 ml oil
2 tbs water
½ cube chicken bouillon
a pinch of sugar

Garlic Oil:
4 cloves of garlic, finely chopped
1 tbs soy sauce (kecap asin)
1 tbs sesame oil
2 tablespoons oil

The Soup:
Chicken bones
½ cube of chicken bouillon
1 stalk spring onion
250 ml water

Heat the oil, and fry the chicken meat half-cook. Set aside.

Grind or blend shallots and garlic, sauté until it's fragrant, add the champignon and chicken. Continue cooking. Pout a bit water into the mix, sweet soy sauce (kecap manis), chicken bouillion and sugar. Stir well. Cook until its thickening.

Make the garlic oil : heat the oil, then add the garlic and fry it until slightly brown. Don't over burn it! Add the soy sauce, and sesame oil.

The soup: boil the bones to make a broth, then add the chicken bouillion, and spring onion.

Set a plate with 1 tablespoon of garlic oil, 1 teaspoon sesame oil, salt and pepper. Put the cooked noodle into a plate and mix thoroughly. Add cooked Chinese Cabbage. Add 3 tablespoons of chicken mushroom, garnish with fried shallot and fresh cucumber. Serve with the soup and meatball.