Egg Fried
Noodles

Ingredients

• 400g fresh hokkien noodles (or rice noodles)
• 4 eggs
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 cups mixed vegetables (frozen, carrot, capsicum, cabbage — whatever you have)
• 3 spring onions, sliced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• White pepper to taste
• Chilli sauce to serve (optional)

Method

1. 1
   Separate noodles with your hands and soak in boiling water for 2 minutes if using hokkien. Drain. Mix soy sauce, oyster sauce, and sesame oil in a small bowl and set aside.
2. 2
   Heat wok or large frying pan over high heat until very hot. Add 1 tbsp oil. Crack in eggs and scramble quickly — about 30 seconds. Push to one side.

   High heat is the key to wok dishes. Don't be afraid of the heat.

3. 3
   Add remaining oil. Add garlic, stir-fry 20 seconds. Add vegetables and stir-fry 2 minutes until tender-crisp.
4. 4
   Add noodles. Toss everything together on high heat for 2–3 minutes. Pour sauce over noodles and toss well to coat every strand.
5. 5
   Fold in spring onions. Taste and adjust seasoning with white pepper or extra soy. Serve immediately — noodles wait for no one.

Notes & Swaps