Instructions
- Begin by making the sauce. In a small bowl, combine the oyster sauce, soy sauce, sugar and Worcestershire sauce. Set aside.
- Heat a wok on a medium heat and add 1 tbsp of the oil. Add the carrot strips and fry for 1-2 minutes to soften.
- Add the pepper, fry for 1 minute, then the broccoli for another minute and finally the mushrooms. The vegetables should all have softened but still have some bite. Tip out onto a plate and set aside.
- Return the wok back to the heat and add another 1 tbsp of the oil. Fry the noodles for about 30 seconds before pouring in the sauce and tossing well to coat the noodles.
- Add the veg back into the wok along with half the beansprouts.
- Heat a small frying pan on a medium heat and add the final 1 tbsp of oil. Crack in the eggs and fry eggs for 2-3 minutes or until they are cooked through and crispy on the bottom.
- Just before serving, mix the remaining beansprouts through the stir fry for extra crunch.
- Serve the noodles topped with the crispy fried eggs, with a sprinkle of chilli, spring onion and sesame seeds to finish.
This recipe was originally published on Gordon Ramsay Academy.
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