The first recipe I'm basing my version off of comes from Cooking Light magazine by way of MyRecipes.com, which is a really good resource for food ideas: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001924714
The second recipe comes from myasiankitchenny.com, which I discovered purely through the magic of google, but it looks tasty. They have plenty of other recipes which I may have to explore later. http://www.myasiankitchenny.com/2009/04/mee-goreng-mamak-pedas-fried-spicy.html
This recipe calls for fresh noodles, which you should be able to find at most Asian markets. The best I've found in the DC area is Bangkok 54 market, which is attached to high quality Thai restaurant of the same name.
1 pound fresh lo mein noodles
1 pound boneless chicken breast, cut into thin strips
6 ounces peeled shrimp
5 cloves garlic, minced
3 large eggs
3 heads bok choy
1 tablespoon sugar
3 tablespoons chili paste (this can be adjusted based on how spicy you want the dish to be)
2 tablespoons lime juice
2 tablespoons sweet bean sauce
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1. Bring a pot of water to a boil Add noodles and let cook 30 seconds. Drain and set aside.
2. Heat large skillet at medium high heat with the sesame oil.
3. Add the two eggs and scramble for 2 minutes. Remove eggs from pan and set aside.
4. Add in garlic and fry until fragrant.
5. Add chicken and shrimp and cook for one minute.
6. Increase heat to high. Add noodles, sugar, chili paste,lime juice, bean sauce, and soy sauce. Mix well.
7. Add eggs and bok choy. Keep stirring for 5 minutes. Make sure not to let it burn.