Mee Goreng - Malaysia

Ingredients

• 250g dried egg noodles
   3 tablespoons oil
   4 eggs, lightly beaten
   Salt & freshly ground pepper
   2 garlic cloves, crushed
   2 teaspoons freshly grated ginger
   2 carrots, peeled, halved lengthways, sliced diagonally
   150g cabbage, hard core removed, shredded
   1 tablespoon kecap manis
   2 teaspoons chilli sauce
  250g dried egg noodles
   3 tablespoons oil
   4 eggs, lightly beaten
   Salt & freshly ground pepper
   2 garlic cloves, crushed
   2 teaspoons freshly grated ginger
   2 carrots, peeled, halved lengthways, sliced diagonally
   150g cabbage, hard core removed, shredded
   1 tablespoon kecap manis
   2 teaspoons chilli sauce
   2 tablespoons fried shallots (bawang goring), to serve
   Snow pea sprouts, to serve
  
  
  Step 1
  Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.
  Step 2
  Heat 1 tablespoon of the oil in a wok over a medium-high heat. Add one-quarter of the egg and swirl around the hot wok to form a thin omelette. Cook for 1 minute or until just set, season with salt and pepper. Transfer the omelette to a chopping board. Roll up and thinly slice. Repeat with the remaining egg to make 4 omelettes.
  Step 3
  Heat the remaining oil in the wok over a medium-high heat. Add the garlic, ginger, carrots and cabbage and stir-fry for 1-2 minutes or until just tender. Add the noodles, kecap manis and chilli sauce and stir-fry for 5 minutes.
  Step 4
  Divide the mee goreng among serving plates. Sprinkle with the fried shallots. Serve topped with the omelet and snow pea sprouts 2 tablespoons fried shallots (bawang goring), to serve
   Snow pea sprouts, to serve