Hawker-style Singaporean fried noodles: egg noodles glistening with soy sauce, omelet ribbons, cabbage, carrot, and crunchy bean sprouts, just like at a kopitiam breakfast stall.
Ingredients
- 400 g Chinese egg noodles (yellow noodles)
- 3 pieces eggs
- 250 g green cabbage
- 2 pieces carrots
- 200 g fresh bean sprouts
- 1 piece onion
- 3 cloves garlic
- 1 bunch scallions (Chinese chives)
- 5 tbsp neutral oil (sunflower or peanut)
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp granulated sugar
- 1 tsp ground white pepper
- to taste salt
- 2 tbsp chili sauce (sambal or sriracha) to serve
Method
- Soak or blanch the noodles according to the package directions until pliable but still firm, drain them thoroughly, and set aside.
- Thinly slice the onion, mince the garlic, cut the cabbage into strips, julienne the carrots, and slice the scallions, reserving some for garnish.
- Beat the eggs with a pinch of salt, cook a thin omelet in a lightly oiled hot skillet, roll it up, slice into ribbons, and set aside.
- Heat the wok over very high heat until lightly smoking, pour in the neutral oil, sweat the onion until translucent, then add the garlic without burning it.
- Add the carrots and cabbage, and stir-fry constantly until they start to wilt while remaining crisp.
- Add the drained noodles, pour in the light soy sauce, dark soy sauce, sugar, and white pepper, and toss vigorously with chopsticks or two spatulas to coat evenly and distribute the color.
- Fold in the omelet ribbons and bean sprouts, and stir-fry for another one to two minutes so everything is piping hot and the sprouts stay crunchy.
- Turn off the heat, drizzle with sesame oil, toss one last time, and taste to adjust the seasoning.
- Plate immediately, sprinkle with scallions, and serve with chili sauce on the side.
Nutrition
Per serving
- Energy
- 686.3 kcal
- Protein
- 19.89 g
- Carbohydrate
- 83.47 g
- Fat
- 29.05 g
- Fibre
- 6.15 g
- Calcium
- 78.69 mg
- Iron
- 1.24 mg
- Magnesium
- 37.45 mg
