4 egg noodle nests from a packet, dried

1 carrot, peeled and diced into little stick batons

1 red chilli, diced

2 cloves of garlic, diced

2 shallots, diced

12 or so green beans, sliced into 1 inch sized pieces

1/8 of a white cabbage, washed and sliced very thinly

4-5 leaves of Chinese Leaf – you’ll find this in the supermarkets near the broccoli usually. Failing this, any leafy green will do as a replacement.

2 tbsp sweet soy sauce

2 tbsp oyster sauce

2 free range eggs, to top



1. Cook the noodles in boiled water as instructed and drain. Set to one side.

2. Fire up your wok and add frylight, shallots, chilli and garlic on a gentle heat.

3. Add all your other veggie ingredients and keep it moving around the pan for 2-3 minutes. At this stage, add your noodles, oyster sauce and sweet soya (kecap manis). If you want to add cooked chicken or prawn you can also do this at this stage.

4. Toss the stir fry until warm throughout. Fry up 2 eggs to serve on top of each noodle dish.