Question: Mie goreng, also known as what, is a flavourful and spicy fried noodle dish, made with thin yellow noodles fried in cooking oil with garlic,and includes Chinese cabbage, a Chinese leaf vegetables often used in Chinese cuisine?

Context articles: Singapore chow mein
Korean noodles
Mie goreng
Kwetiau goreng
Chinese cabbage
I fu mie
Nasi goreng
Drunken noodles
Lor mee
Baik kut kyee kaik

This dish, known in Europe and Australasia as Singapore chow mein, is actually a Cantonese dish of noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables.
 Distinct from Singapore-style noodles, the spicy dish uses medium-width wheat noodles instead of rice vermicelli and resembles Mie goreng.
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ""guksu"" in native Korean or ""myeon"" (cf. mien) in Sino-Korean vocabulary.
 Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia.
 In Korea, traditional noodle dishes are "onmyeon" (beef broth-based noodle soup), called "guksu jangguk" (noodles with a hot clear broth), "naengmyeon" (cold buckwheat noodles), "bibim guksu" (cold noodle dish mixed with vegetables), "kalguksu" (knife-cut noodles), "kongguksu" (noodles with a cold soybean broth) among others.
 In royal court, "baekmyeon" (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.
 "Naengmyeon", with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.
Mie goreng (Indonesian: "mie goreng or mi goreng" ; Malay: "mee goreng or mi goreng" ; both meaning "fried noodles"), also known as bakmi goreng, is a flavourful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam and Singapore.
 It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.
 Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, "warungs", to high-end restaurants.
 It is an Indonesian one-dish meal favourite, although street food hawkers commonly sell it together with "nasi goreng" (fried rice).
 It is commonly available at Mamak stalls in Singapore, Brunei Darussalam and Malaysia and is often spicy.
Kwetiau goreng (Indonesian for "fried flat noodle") is a Chinese Indonesian and Malay Singaporean stir fried flat rice noodles, it is a flavorful and spicy fried noodle dish common in Indonesia.
 It is made from locally known "kwetiau（粿條）" (shahe fen or 河粉 "hé fěn" in Chinese) stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with ample of "kecap manis" (sweet soy sauce).
 In Asia kwetiau is available in two forms, dried and wet one.
 Its recipe is quite similar with another Chinese Indonesian favourite; "mie goreng" with exception replacing yellow wheat noodles with flat rice noodle.
Chinese cabbage ("Brassica rapa", subspecies "pekinensis" and "chinensis") can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
I fu mie or yi fu mein is a crispy deep fried thick noodle dish served in a thick savoury sauce with pieces of meat or seafood and vegetables.
 The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten.
 The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine.
 The type of noodle being used in this dish is the thick "yi mein" noodle, hence the origin of its name.
 It is quite similar to "mie kering" noodles from Makassar.
Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with "kecap manis" (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.
 There is also another kind of "nasi goreng" which is made with "ikan asin" (salted dried fish) which is also popular across Indonesia.
 "Nasi goreng" is sometimes described as Indonesian stir-fried rice, although it is also popular in Malaysia, Singapore and Brunei.
 Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname and the Netherlands.
 It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelized sweet soy sauce and powdered shrimp paste, and the taste is stronger and spicier compared to Chinese fried rice.
Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao, ; Thai: ผัดขี้เมา , rtgs: "phat khi mao" ,  ] ; Lao: ຜັດຂີ້ເມົາ).
 In Thai, "khi mao" means drunkard.
 It is a stir fried noodle dish very similar to "phat si-io", but with a slightly different flavor profile.
 It is normally made with broad rice noodles, soy sauce, fish sauce, oyster sauce, garlic, meat, seafood, Chili, fresh black pepper pods and holy basil give rise to its distinctive spiciness.
 "Drunken fried rice" or "khao phat khi mao" is a similar dish.
Lor mee () is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee).
 The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia.
 The thick gravy is made of corn starch, spices and eggs.
 The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid.
 Vinegar and garlic can be added as an optional item.
 The dish is also eaten with red chili.
 Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.
Baik kut kyee kaik (Burmese: ဗိတ်ကတ်ကြေးကိုက် ), also spelled myeik katkyikaik, is a Burmese cuisine fried noodle dish.
 It consists of wide, flat rice noodles fried with squid slices, bean sprouts, prawns, steamed garden pea ("pe byoke"), spring onion, pepper and dark soy sauce.
 The dish is usually spicy and is associated with the coastal town of Myeik (Beik/Baik being the Mon name of the town) in Southern Myanmar.
 It is popular locally where it is found in the Southern coastal region of Myanmar and in Yangon.