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  • 250 g Dried egg noodles

  • 3 tbsp Sesame oil

  • 4 Eggs, lightly beaten

  • Salt & freshly ground pepper

  • 2 Cloves Garlic , crushed

  • 2 tsp Freshly grated ginger

  • 2 Carrots, julienned

  • 150 g Cabbage, hard core removed, shredded

  • 1 tbsp Kecap manis (Indonesian thick and sweet soy sauce)

  • 2 tsp Chilli sauce

  • 2 tbsp ried shallots (bawang goring), to serve

  • Snow pea sprouts, to serve


  • 1.

    Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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