Cook the fresh egg noodles according to package instructions, usually around 3-5 minutes in boiling water. Once cooked, drain and rinse them under cold water. Set aside in a large bowl.

In a small bowl, whisk together minced garlic, kecap manis, oyster sauce, light soy sauce, dark soy sauce, and sambal oelek. Make sure all ingredients are well-combined.

Heat a wok over medium-high heat and add a splash of cooking oil. Add the chicken thighs and stir-fry for about 3-4 minutes until golden and cooked through, then remove from the wok.

In the same hot wok, add oil if necessary and toss in the shallots. Sauté for about 1 minute until they become translucent. Add carrot, napa cabbage, bean sprouts, garlic chives, and green onions. Stir-fry for an extra minute.

Push the vegetable mixture to one side of the wok and crack in two eggs on the other side. Scramble gently until just set, then incorporate into the veggie mix.

Return the cooked chicken and noodles to the wok, mixing everything. Pour the sauce over and stir-fry for 1-2 minutes, allowing the noodles to absorb the flavors.

Turn off the heat and drizzle sesame oil over the dish. Garnish with chopped green onions and fried shallots. Serve hot.