Cook and loosen the dried noodles (mix with other noodles if required) with with some boiling noodles. Then drain and run them under some cold water and let drain a little.
In a wok, heat some oil and scramble the eggs, then toss in the noodles to saute with a little of premix sauce each time until your desired taste.
Add your chicken slices to cook as well.
Towards the end, add your spring onions and bean sprouts to cook quickly.
Serve with sesame seeds!Gary
Notes for Trish:
Buy some HK egg noodles also, can mix 50/50 with leftover yellow noodle
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
