ingredients

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• ✓450g Hokkien noodles
• ✓100g beansprouts
• ✓1 large carrot, peeled into thin ribbons
• ✓5 button mushrooms, sliced
• ✓1 spring onion, finely sliced
• ✓1 garlic clove, crushed
• ✓1/2 tsp. grated ginger
• ✓1/2 tsp. chilli flakes
• ✓2 tbsp. kecap manis
• ✓1 tbsp. soy sauce
• ✓1 tbsp. oyster sauce
• ✓1/2 a lime, juiced
• ✓1 small handful of fresh coriander
• ✓1 egg
• ✓1 1/2 tbsp. olive oil

method

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1. 1

   Cook hokkien noodles according to packet instructions.

2. 2

   In a hot wok, heat 1/2 tbsp olive oil over a medium heat.

3. 3

   Crack the egg into the wok and scramble. Once cooked through, remove eggs and set aside.

4. 4

   Add 1 tbsp olive oil into the wok and heat again.

5. 5

   Add mushrooms, spring onion, garlic, carrots and beansprouts into the wok and cook for 4-5 minutes (or until lightly soft, we still want a little crunch!)

6. 6

   Add ginger, kecap manis, soy sauce, oyster sauce, lime juice and coriander into a small mixing bowl and mix.

7. 7

   Add cooked noodles and the scrambled eggs to the wok and stir through. Pour over soy dressing and cook for 1-2 minutes in the wok.

8. 8

   Sprinkle more spring onion on top and serve!