Sweet Street Mee Goreng

Ingredients

• 5 spring onions
• 1 carrot
• half a capsicum
• 1 medium zucchini
• 2 large eggs
• 60 gm peanuts
• peanut oil and sesame oil for frying
• 3 teaspoons of ABC sweet soy sauce (kekap manis)
• 3 teaspoons of Lee Kum Kee Char Siu sauce
• 1 teaspoon Lee Kum Kee chiu chow style chilli oil
• Vietnamese mint sprigs to garnish

Method

1. Diagonally chop spring onions into 2 cm pieces. Cut carrot and zucchini in half lengthwise. Finely chop carrot and capsicum. Cut zucchini halves into 5 mm slices.
2. Fry carrot, capsicum and spring onions in peanut oil in a frypan or wok until slightly soft. Stir in kekap manis, chilli oil and char siu sauce. Then add zucchini and fry with a lid on a further five minutes, stirring occasionally.
3. In a saucepan, bring 1.5 L of water to a boil, with a pinch of salt added.
4. Move vegetables to one side of pan. Add 2 teaspoons of sesame oil to other side of pan and break in eggs. Fry eggs with heat lowered until whites are firm and yolks are at preferred stage.
5. Add two cakes of instant noodles to boiling water while eggs are frying. Boil for several minutes until soft. Drain and place in bowl. Cover with cooked vegetables and then top with fried eggs. Garnish with peanuts and Vietnamese mint.

Product used in recipe

• ABC - Sweet Soy Sauce
• Lee Kum Kee - Char Siu Sauce
• Lee Kum Kee - Chiu Chow Chilli Oil