Mie Lueang (stir-fried Hokkien-style noodles)
|Hokkien noodles||600 Gram (1/4 Pound)|
|Eggs||2 , beaten|
|Vegetable oil/Peanut oil||60 Milliliter|
|Grated ginger||2 Tablespoon (fresh)|
|Garlic||4 Clove (20 gm), crushed|
|Red chilies||4 Small, sliced (fresh, seeded)|
|Date palm sugar||2 Teaspoon|
|Red bell peppers||200 Gram, sliced (seeded)|
|Orange bell peppers/Yellow bell peppers||150 Gram, sliced (seeded)|
|Green onions||5 , sliced|
|Chinese cabbage/1/2 bunch choy sum||100 Gram, shredded|
|Ketjap manis||80 Milliliter|
|Oyster sauce||60 Milliliter|
|Sesame oil||1 Dash|
|White pepper||1 Dash|
|Fish sauce||1 Dash (nam pla)|
Rinse noodles under hot water; drain.
Transfer to a large bowl, separate with a fork (being careful not to break them).
Heat a large oiled wok; pour in half the combined eggs and water.
Swirl pan to make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips.
Repeat with remaining egg mixture.
Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chiles and sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted.
Remove vegetables from pan.
Heat remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, and combined sauces; stir-fry until heated through.
Serve sprinklered with omelette strips.
Optional: Garnish with cilantro leaves and a squeeze of lime