Instructions

  1. Begin by making the sauce. In a small bowl, combine the oyster sauce, soy sauce, sugar and Worcestershire sauce. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the veg back into the wok along with half the beansprouts.
  6. 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.
  7. Just before serving, mix the remaining beansprouts through the stir fry for extra crunch.
  8. 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.