Hokkien Mee

Ingredients ;

600  g hokkien noodles
2  eggs, beaten 

1  tablespoon water 

60  ml vegetable oil 

2  tablespoons grated fresh ginger 

4  cloves garlic, crushed 

80  ml ketjap manis 

60  ml oyster sauce

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 meet, sliced

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, meet and combined sauces; stir-fry until heated through. Serve sprinklered with omelette strips.