Cut chicken fillets or meat into thin slices.
Marinate with ¼ tsp salt, 1 tsp cornstarch, 2 tsp water, 1 tsp oil, set aside.
Wash and clean 350g bean sprout with running water, set aside. Note: I use the same portion size of bean sprouts to noodles.
Cut 2 stalks of scallion and 1 stalk of leaf celery.
Wash and drain 450g yellow noodles with cool water.
Mix 1 tablespoon light soy sauce, ½ teaspoon dark soy sauce, 1 teaspoon sugar, 1 teaspoon vinegar and 1 tablespoon ketchup, set aside the sauce for stir-frying.
Chili paste: Add in fresh chili (de-seed), dried chili (de-seed), onion, shallots, garlic, dried shrimp (soaked) and cooking oil into food processor. Process until fine, oil helps with the blending process; add just enough to process all the ingredients. Stir with spatula in between blending when necessary.
Add 1 tsp of oil, pour chili paste into cooking pan, bring to the boil. Reduce to medium or medium-low heat, cook for 8-10 minutes until fragrant, season with 1 tablespoon of sugar (15g) and ¾ teaspoon of salt (5g), mix to incorporate. Note: For less heat, reduce chili paste.
Add in chicken slices, stir-fry until the meat is almost done.
Pour in bean sprouts, leaf celery and scallions, mix slightly. Add in noodles, turn to high heat and stir fry for 2-3 minutes.
Stir fry for 2-3 minutes.
Add stir-fry sauce, swirl from the sides of the wok.
Serve stir fry noodles (mee goreng) hot & enjoy.