A quick noodle dish that's full of flavour. 






Skill level

Average: 3.3 (27 votes)


  • 3 Chinese sausages (lap cheong)
  • 1 tsp vegetable oil
  • ¼ cup chopped garlic chives
  • 200 g cooked flat rice noodles
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp kecap manis
  • 1 tsp sriracha
  • 2 eggs
  • 50 g bean shoots, plus extra to garnish, optional
  • Fried shallots to garnish, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Thinly slice the lap chung and cook in a hot wok with vegetable oil for 1-2 minutes, tossing constantly.
  2. Add the garlic chives and noodles and give it a quick toss.
  3. Add in the soy sauces, kecap manis and sriracha and cook, stirring, for 2 minutes then leave to caramelise for 1 minute without touching.
  4. Make room in half the wok and break two eggs into the space. Cook the eggs, gently stirring.
  5. Once eggs are cooked toss well with all other ingredients in the wok. Turn heat off and then mix with the bean shoots.
  6. Serve immediately, garnished with fried shallots and extra bean shoots if desired.