350 g packet fresh chow mein noodles
1 tbsp vegetable oil
4 eggs, lightly beaten
3 cloves garlic, chopped
3 tsp mild curry powder
2 tomatoes, cut into 2 cm thick wedges
2 tbsp kecap manis
1 tbsp soy sauce
1 tbsp tomato sauce
1 bunch bok choy, trimmed, thinly sliced (450 g)
4 green spring onions, thickly sliced diagonally
2 cups bean sprouts (150 g)
Sliced Lebanese cucumber, to serve
Extra bean sprouts, to serve
- Prepare noodles according to packet directions. Drain.
- Heat 1 teaspoon of the oil in a large wok over a high heat. Add eggs. Swirl to form a thin omelette. Cook for about 1 to 2 minutes, or until set. Slide onto a plate. Roll-up and cut into thick slices.
- Heat remaining oil in same wok. Add garlic and curry powder. Stir-fry for 1 minute. Add tomatoes and noodles. Stir-fry for 1 minute. Add combined sauces and bok choy. Stir-fry for 1 minute or until hot. Remove from heat. Stir in onions and sprouts.
- Serve noodles topped with omelette. Serve with cucumber and extra bean sprouts.