Vegetarian Singapore Noodles - cooking recipe

Ingredients

12.5 oz Singapore noodles, cooked, drained
2 tbsp peanut oil
4 None soft-boiled eggs
1 None red pepper, seeded, sliced
1 None carrot, sliced
4 None spring onions, thinly sliced, plus extra shredded to serve
1 (13.5 oz) can satay sauce
1 tsp chili flakes
1 bunch Chinese broccoli, sliced
3 oz bean sprouts
None None kecap manis (thick sweet soy sauce), to serve

Preparation

Heat peanut oil in a wok over high heat. Fry eggs for 1 min, until crispy. Drain on paper towels.
Stir-fry pepper, carrot and white part of onions for 2-3 mins. Add noodles, satay sauce and chili flakes. Stir-fry for 3-4 mins then remove from heat and add Chinese broccoli. Toss until wilted. Distribute between serving bowls and top with bean sprouts and green part of onions.
Serve with fried eggs and kecap manis.