Cut the chicken breast and beef into bite-sized pieces. Mix the light soy sauce and sesame oil, add the sweet soy sauce to half of the marinade and marinate the chicken, add sambal olek to the remaining marinade and marinate the beef with it (time to marinate approx. 2 hours).
Cut the carrots into very fine strips, cut the spring onions into rings. Cut the Chinese cabbage into large strips. Cut the onion into fine rings and dust with flour.
Cut the garlic into thin slices. Whisk the eggs.
Prepare the Mie noodles according to the instructions on the packaging and drain well. Heat neutral oil in a wok, fry the floured onion rings until crispy and then keep warm.
Heat up fresh oil, remove the beef from the marinade and sear it. Drain the chicken and add. Stir the meat until cooked, remove it from the wok and keep it warm.
Heat the wok again, stir-fry the carrots, garlic and spring onions, add the remaining marinade and let it boil down slightly, add the Chinese cabbage and let it simmer briefly, season well, (pepper, chilli, paprika, depending on your taste, but little salt, as the soy sauce salty enough), add the vegetables to the cooked meat.
Put the noodles in the wok and fry them lightly, stir in the crabs and stir in the vegetable-meat mixture. Fry everything quickly and serve.
Allow the beaten egg to set in the wok to scramble and sprinkle with the fried onions over the noodles.
Bami Goreng comes in countless variations, everyone does it differently in Indonesia, but it almost always tastes good. the variant described comes closest to my favorite combination (eaten in Java).
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