Vegetarian Singapore Noodles

• 12.5 oz Singapore noodles, cooked, drained
• 2 tbsp peanut oil
• 4 None soft-boiled eggs
• 1 None red pepper, seeded, sliced
• 1 None carrot, sliced
• 4 None spring onions, thinly sliced, plus extra shredded to serve
• 1 (13.5 oz) can satay sauce
• 1 tsp chili flakes
• 1 bunch Chinese broccoli, sliced
• 3 oz bean sprouts
• None None kecap manis (thick sweet soy sauce), to serve

1. Heat peanut oil in a wok over high heat. Fry eggs for 1 min, until crispy. Drain on paper towels.
2. Stir-fry pepper, carrot and white part of onions for 2-3 mins. Add noodles, satay sauce and chili flakes. Stir-fry for 3-4 mins then remove from heat and add Chinese broccoli. Toss until wilted. Distribute between serving bowls and top with bean sprouts and green part of onions.
3. Serve with fried eggs and kecap manis.

noodles, peanut oil, eggs, red pepper, carrot, spring onions, satay sauce, chili flakes, chinese broccoli, bean sprouts, manis

Taken from recipes-plus.com/api/v2.0/recipes/34105 (may not work)