We do Mie Goreng quite often. We skip the tomatoes because Wifey doesn't like them. We use very little sambal oelek because it's quite spicy. We add a healthy portion of scallions. And we do use some white pepper, but sparingly. This recipe has you adding it way too often. We also go lightly on the salt. And the bok choy is optional.
The key to this is prep. We use bagged cabbage (cole slaw) instead of a head of cabbage. Cut everything up before you start to cook the chicken and make sure you have the noodles ready. I usually start them before I start cutting stuff up. Once they're done boiling, you can strain them, put them back in the pot until needed, and add a teaspoon of olive oil to keep them from sticking together. The part about carmelizing the noodles is critical. It really adds to the flavor. If you prep everything, you can knock this out in about 20 minutes. We use a large, deep skillet instead of a wok.
Lots of fresh veggies in this and not the usual stuff. You can find the sweet soy sauce in most Asian markets.
https://cooking.nytimes.com/recipes/1026253-mie-goreng
PS: The "oyster sauce" is actually Thai Fish Sauce. This smells, well, fishy when you first add it, but the smell disappears and it does really add to the flavor.
