Hokkien Mee

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 lamb, sliced
• 80 ml ketjap manis
• 60 ml oyster sauce

Recipe

• 1 rinse noodles under hot water; drain.
• 2 transfer to a large bowl, separate with a fork (being careful not to break them).
• 3 heat a large oiled non-stick pan; pour in half the combined eggs and water.
• 4 swirl pan to make a thin omelette; cook until just set.
• 5 transfer omelette to board, roll tightly, cut into thin strips.
• 6 repeat with remaining egg mixture.
• 7 heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
• 8 add vegetables; stir-fry until cabbage is just wilted.
• 9 remove vegetables from pan.
• 10 heat remaining oil in same pan; stir-fry noodles 2 minutes.
• 11 add vegetables, lamb and combined sauces; stir-fry until heated through.
• 12 serve sprinklered with omelette strips.