400g fresh egg noodles or 300g dried noodles
4 tbsp cooking oil, divided
2 eggs, beaten
3 shallots, peeled and thinly sliced
2 carrots, peeled and cut into thin sticks
6 Chinese cabbage leaves, shredded
200g sugar snap peas, cut into thin strips
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp soy sauce
2 tbsp honey
1 tbsp sambal or other hot sauce, plus extra for serving
2 spring onions, finely sliced, 1 tomato, sliced, and 1 cucumber, sliced
Cook fresh noodles in boiling water for 1-2 minutes (or dried noodles for 3-4 minutes), then drain. Submerge in cool water to prevent sticking.
Heat 1 tbsp of oil in a large pan and fry eggs, making a thin omelette. Set aside to cool, then cut into strips.
Add remaining oil to the pan and fry shallots, carrot and cabbage over high heat for 3-4 minutes, stirring. Add garlic and ginger pastes. Cook for 1-2 minutes.
In a small bowl, combine soy sauce, honey and sambal. Add the mixture to the pan.
Drain the noodles, and transfer to the pan along with the sugar snap peas. Heat thoroughly, stirring.
Transfer to a large serving plate. Top with omelette strips and chopped spring onion. Garnish one side with tomato and cucumber slices. Serve with hot sauce such as sambal.
Tip: To make this side dish a full meal, add chicken, shrimp or tofu. Fry the protein first and set aside, then mix in at the end.