Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.
Heat 1 tbsp 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.
Heat the remaining oil in the wok over a medium-high heat. Add the garlic, ginger, carrots, cabbage and other vegetables if wanted, stir-fry for 1-2 minutes or until just tender. Add the noodles, kecap manis and chilli sauce and stir-fry for 5 minutes.
Divide the mee goreng among serving plates. Sprinkle with the fried shallots. Serve topped with the omelette and snow pea sprouts.
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