250 grams of Chinese Egg Noodles
1 Cabbage
2 Sweet Bell Peppers
4 Eggs
2 Tablespoons of Water
4 Tablespoons of Olive Oil
100 Grams of Bami Goreng Sauce
4 Tablespoons of Soy Sauce
50 Grams of Coriander
Preparation:
Cook the noodles according to package directions. Drain and rinse under cold running water.
Remove the outer leaves of the cabbage. Cut the cabbage lengthwise into quarters, remove the core and slice the cabbage lengthwise into narrow strips.Cut the peppers lengthwise, remove the seeds and cut them into strips ½ inches wide.
Mix the eggs with 2 tablespoons water, pepper and salt. Heat 1 tbsp oil in a frying pan and bake as an omelette and cut into strips.
Heat the remaining oil in a wok and fry the cabbage and peppers for 3 minutes. Add the Bami Goreng Sauce and fry for 2 minutes. Stir the noodles through the cabbage mixture till its warm approx. 3 min. Add the omelette and soy sauce and serve.
