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About the Recipe
Ingredients
400g Fresh Egg Noodle
1 Red Pepper Sliced
2 Carrots, peeled and julienned
1 Small Red Onion sliced
5 Spring onions cut into 4cm pieces
2 Eggs, beaten
3 Tbsp Sesame Oil
4 Tbsp Oyster sauce
1 Tbsp Chilli sauce
Preparation
Step 1: Heat 1 Tbsp of Lee Kum Kee Sesame Wok Oil in a pan, pour the beaten eggs in. Stir-fry the eggs and use a spatula to break them into small pieces. When the scrambled eggs turn golden brown, take them out and set aside.
Step 2: Heat remaining sesame wok oil, add the mixed vegetable stir-fry for 3 minutes until soften.
Step 3: Add noodle and toss together.
Step 4: Add the oyster sauce and eggs, heat everything through for 2-3 minutes, mixing well to combine completely.
Ready to serve.
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