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

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.

hokkien noodles, eggs, water, vegetable oil, ginger, garlic, red chilies, sugar, red capsicums, green, green onions, shredded chinese cabbage, chinese barbecue pork, manis, oyster sauce

Taken from www.food.com/recipe/hokkien-mee-96159 (may not work)