Ingredients: (Hokkien Mee)
600 g hokkien noodles
2 eggs, beaten
1 tablespoon water
60 ml vegetable oil
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
4 small fresh red chilies, seeded,sliced
2 teaspoons sugar
200 g red capsicums, seeded,sliced
150 g green capsicum, seeded,sliced
4 green onions, sliced
100 g shredded Chinese cabbage
400 g Chinese barbecue pork, sliced
80 ml ketjap manis
60 ml oyster sauce
- Rinse noodles under hot water; drain.
Transfer to a large bowl, separate with a fork (being careful not to break them).
Heat a large oiled non-stick pan; pour in half the combined eggs and water.
Swirl pan to make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips.
Repeat with remaining egg mixture.
Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted.
Remove vegetables from pan.
Heat remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, pork and combined sauces; stir-fry until heated through.
Serve sprinklered with omelette strips