Make the dressing: pound the chilies, cilantro stems and palm sugar to dissolve. Add fish sauce, kicap manis, lime juice and indomie powder, and stir to mix.
Bring a medium pot of water to a boil. Meanwhile, put the onions and tomatoes into a large mixing bowl.
Cook the instant noodles 2 minutes, scoop out and drain. Add the shrimp to the same water and cook ~30 seconds until done, then add to the noodles.
Drain the pot, return to the stove, add the garlic-oil packets and the minced chicken. Cook, breaking up lumps, until fully cooked.
Add the meat, noodles and shrimp to the bowl. Pour the dressing over and toss. Add the Chinese celery and cilantro leaves, toss and serve.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
