1. Prepare the Noodles:
* If using fresh egg noodles: Loosen them. If they seem very starchy, you can briefly blanch them in boiling water for 30-60 seconds, then drain and toss with 1 tablespoon of oil to prevent sticking.
* If using dried egg noodles or instant ramen: Cook according to package directions until al dente (slightly undercooked). Drain immediately, rinse with cold water to stop the cooking process, and toss with a little oil to prevent sticking. Set aside.

2. Cook the Eggs (Optional but Traditional):
* Heat 1 teaspoon of oil in your wok or large skillet over medium heat.
* Pour in the lightly beaten eggs. Let them set slightly, then gently scramble until just cooked.
* Remove from the wok and set aside.

3. Prepare the Sauce:
* In a small bowl, whisk together all the sauce ingredients: Kecap Manis, light soy sauce, oyster sauce (if using), sambal oelek, sesame oil, white pepper (if using), and water/broth.
* Taste and adjust seasoning if needed – it should be a balance of sweet, salty, and spicy. Set aside.

4. Stir-fry the Proteins:
* Heat 1 tablespoon of the stir-frying oil in the wok over high heat until it’s shimmering.
* If using chicken: Add the sliced chicken and stir-fry until it’s lightly browned and cooked through. Remove from the wok and set aside.
* If using shrimp: Add the shrimp and stir-fry until pink and cooked through (usually 2-3 minutes). Remove from the wok and set aside.
* If using tofu: Add the cubed tofu and pan-fry until golden brown on all sides. Remove from the wok and set aside.

5. Sauté Aromatics and Hardy Vegetables:
* Add the remaining 2 tablespoons of stir-frying oil to the wok (add more if needed). Heat over medium-high heat.
* Add the minced garlic, sliced shallots (and white parts of spring onions, if separated), and sliced chilies. Stir-fry for about 1-2 minutes until fragrant and the shallots are softened – be careful not to burn the garlic.
* Add the carrot, green beans, and cabbage (and bok choy stems). Stir-fry for 3-4 minutes until they are tender-crisp. You want them to retain some bite.

6. Combine and Conquer:
* Push the vegetables to one side of the wok. Add the cooked noodles to the empty space. Let them sit for a minute to get a little char if you like.
* Pour the prepared sauce mixture all over the noodles and vegetables.
* Add the cooked chicken, shrimp, or tofu back into the wok, along with the scrambled eggs and bok choy leaves.
* Toss everything together vigorously using tongs or a spatula, ensuring every strand of noodle is coated with the sauce and all ingredients are well combined and heated through. This should take about 2-3 minutes. If the noodles seem too dry, add a tablespoon or two of water or chicken broth.

7. Final Touches:
* Stir in most of the sliced green parts of the spring onions, reserving some for garnish.
* Taste one last time. Adjust with a little more Kecap Manis for sweetness, soy sauce for saltiness, or sambal for heat, if desired.