Ingredients:

  • 250g Gebratene Mie-Nudeln (dried wheat noodles)
  • 1 tbsp Toasted sesame oil
  • 3 Large organic eggs
  • 2 Large carrots, julienned
  • 1 Red bell pepper, thinly sliced
  • 150g Mung bean sprouts, washed and dried
  • 3 Spring onions, sliced diagonally
  • 2 cloves Garlic, minced
  • 2 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tsp Oyster sauce
  • 0.5 tsp White pepper
  • 1 tbsp Peanut oil

Instructions:

  1. Boil the Mie Nudeln in salted water for 1 minute less than the package instructions. Note: They will finish cooking in the wok later.
  2. Immediately drain the noodles and toss with 1 tbsp toasted sesame oil. Note: This prevents clumping and adds the first layer of flavor.
  3. Mince 2 garlic cloves and slice the spring onions diagonally, keeping the whites and greens separate.
  4. Place your wok over high heat until a drop of water flicked onto it dances and evaporates instantly.
  5. Add 1 tbsp peanut oil, then toss in the julienned carrots and red bell pepper. Cook for 2 minutes until edges are slightly charred.
  6. Push veggies to the side, add the garlic and spring onion whites to the center. Fry for 30 seconds until fragrant.
  7. Push everything to the side and crack 3 eggs into the center. Whisk quickly until just set but still soft.
  8. Dump the cooled Mie Nudeln into the wok and toss vigorously with the egg and veg.
  9. Pour in 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp oyster sauce, and 0.5 tsp white pepper.
  10. Add 150g mung bean sprouts and spring onion greens. Toss over maximum heat for 1 minute until noodles are mahogany and sprouts just wilted.