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?

<P0-S0> 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. <P0-S1>  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. <P0-S2>  Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, "warungs", to high-end restaurants. <P0-S3>  It is an Indonesian one-dish meal favourite, although street food hawkers commonly sell it together with "nasi goreng" (fried rice). <P0-S4>  It is commonly available at Mamak stalls in Singapore, Brunei Darussalam and Malaysia and is often spicy. <SEP> <P1-S0> 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). <SEP> <P2-S0> 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. <P2-S1>  There is also another kind of "nasi goreng" which is made with "ikan asin" (salted dried fish) which is also popular across Indonesia. <P2-S2>  "Nasi goreng" is sometimes described as Indonesian stir-fried rice, although it is also popular in Malaysia, Singapore and Brunei. <P2-S3>  Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname and the Netherlands. <P2-S4>  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. <SEP> <P3-S0> 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. <P3-S1>  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). <P3-S2>  In Asia kwetiau is available in two forms, dried and wet one. <P3-S3>  Its recipe is quite similar with another Chinese Indonesian favourite; "mie goreng" with exception replacing yellow wheat noodles with flat rice noodle.