PREP TIME: 10MINS
COOKING TIME: 10MINS
MAKES: Enough for two hungry lads (like me and Bennetts)
WHAT'S IN IT?
1 tbs vegetable oil
3 cloves garlic, crushed
1/2 shallot, finely sliced
2 eggs (one scrambled, one reserved for the final fried egg)
1/4 cup cabbage, finely sliced
1/4 cup Asian greens, shredded
1/4 cup carrot, julienned
450g packet, thin Hokkien Noodles
1 tbs oyster sauce
1 tbs soy sauce
1 tbs kechap manis
1 tbs tomato sauce
Salt and Pepper
PUTTING IT ALL TOGETHER
This dish is all about quick hands, high heat and getting everything turning!
Add garlic and shallot to a super hot wok with a little vegetable oil. Cook quickly stirfrying until aromatic. Add whisked egg and continue to stirfry.
Next add cabbage, Asian greens and carrot and continue to stirfry. Add 1/4 cup of water.
Add noodles and top with all your sauces. Stirfry to combine and coat noodles in sauce.
Fry off remaining egg in a little butter, flip quickly so yolk is still runny in the center.
Serve noodles out onto a plate and top with fried egg. Enjoy.