Hokkien Noodle Stir-fry

ingredients

• 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

1. Cook hokkien noodles according to packet instructions.
2. In a hot wok, heat 1/2 tbsp olive oil over a medium heat.
3. Crack the egg into the wok and scramble. Once cooked through, remove eggs and set aside.
4. Add 1 tbsp olive oil into the wok and heat again.
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. Add ginger, kecap manis, soy sauce, oyster sauce, lime juice and coriander into a small mixing bowl and mix.
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. Sprinkle more spring onion on top and serve!