The ketchup in this mee goreng adds extra tang - a characteristic popular in the northwestern state of Penang, which is where Keng’s mother is from.
Keng prefers to use pork in this dish, a departure from its Muslim origins. He recommends fresh yakisoba noodles due to their firm texture, but any Asian-style yellow noodles will work.
Most ingredients are readily available at good supermarkets except for fresh noodles (which will hold together better than those cooked from dry) and black caramel sauce/kecap manis (also known as sweet soy sauce). Both ingredients are available at your local Asian grocery store, or you can easily make your own kecap manis substitute - see below.