HokkienMee

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
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.
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

by food.sify.com