Glossy Hokkien noodles tossed in a garlicky soy sauce with toasted sesame oil, a touch of sweetness and a splash of rice vinegar. Top with a fried egg and Rose’s Chilli Crisp for a quick, comforting bowl packed with flavour.
Serves 2 · Ready in around 15 minutes
Ingredients
- 400g Hokkien noodles
- 2 eggs
- 1 tablespoon neutral cooking oil, divided
- 2 garlic cloves, finely chopped
- Rose’s Chilli Crisp, to taste
- 1 spring onion, sliced, optional
For the sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- 2 tablespoons water
Method
- Prepare the Hokkien noodles according to the packet instructions, then drain.
- Mix the soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar and water in a small bowl.
- Heat half the neutral oil in a wok or frying pan over medium heat. Add the garlic and stir for around 30 seconds, until fragrant but not browned.
- Add the noodles and sauce. Toss for 2–3 minutes, until hot and glossy. Add a splash more water if needed to loosen the noodles.
- In a separate frying pan, heat the remaining neutral oil and fry the eggs to your liking.
- Divide the noodles between two bowls. Top each with a fried egg, spoon over Rose’s Chilli Crisp and finish with spring onion if using. Serve immediately.
Make it your way
Use Original Spicy for more heat or Mild Spice for a gentler kick. Start with a small spoonful and add more to taste. For an oyster-free sauce, use a mushroom-based vegetarian stir-fry sauce instead of oyster sauce.