You may also like
Categories:
hokkien noodles eggs water vegetable oil ginger garlic red chilies sugar red capsicums green green onions shredded Chinese cabbage Chinese barbecue pork manis oyster sauce
Viewed: 36 - Published at: 6 years agoIngredients
- 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 pork, sliced
- 80 ml ketjap manis
- 60 ml oyster sauce
Method
- Rinse noodles under hot water; drain.
- Transfer to a large bowl, separate with a fork (being careful not to break them).
- Heat a large oiled non-stick pan; pour in half the combined eggs and water.
- Swirl pan to make a thin omelette; cook until just set.
- Transfer omelette to board, roll tightly, cut into thin strips.
- Repeat with remaining egg mixture.
- Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
- Add vegetables; stir-fry until cabbage is just wilted.
- Remove vegetables from pan.
- Heat remaining oil in same pan; stir-fry noodles 2 minutes.
- Add vegetables, pork and combined sauces; stir-fry until heated through.
- Serve sprinklered with omelette strips.
