HOKKIEN MEE.....

• 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

Directions

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