• 2 nests egg noodles
  • 1 tbsp groundnut oil
  • 4 spring onions, chopped
  • 1 clove garlic, crushed
  • 4cm piece ginger, shredded
  • 2 carrots, julienned
  • 200g greens, shredded and blanched


  • 3 tbsp kecap mains
  • 2 tsp sesame oil
  • ¼ tsp ground white pepper
  • ¼ tsp dried red chilli flakes


  • STEP 1

    Cook the noodles in boiling salted water, then drain and rinse under cold water. Drain again.

  • STEP 2

    Heat the oil in a pan and cook the spring onions, garlic and ginger for 2 minutes. Add the carrots and stir-fry for a minute, then add the greens.

  • STEP 3

    Mix the sauce ingredients and add to the pan with the cooked noodles. Toss everything together until the noodles are heated through, then serve in warm bowls.

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