A flavorful and easy-to-make Indonesian-inspired noodle dish with a spicy kick.
Cook the spaghetti in a pot of boiling water until al dente, then drain and set aside.
Rinse the noodles with cold water after draining to prevent them from sticking together.
Heat oil in a wok over medium-high heat and stir-fry the chicken until cooked through.
Cut the chicken into thin strips for quicker cooking and even flavor distribution.
Add the leeks, bean sprouts, bok choy, and cabbage to the wok and stir-fry until the vegetables are tender.
Stir constantly to ensure even cooking and to prevent the vegetables from burning.
Mix in the ketjap manis, black pepper, sambal oelek, chicken bouillon cube, water, ginger, and garlic. Simmer for a few minutes.
Dissolve the bouillon cube in the water before adding to the wok for even seasoning.
Add the cooked spaghetti to the wok and toss everything together until well combined and heated through.
Use tongs to mix the noodles thoroughly with the sauce and vegetables.
Serve the noodles hot, garnished with optional fried onions or fresh herbs.
Serve immediately to enjoy the dish at its best flavor and texture.
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