A simple yet delicious Singapore-style fried egg noodle dish with eggs as the main protein source, paired with yellow noodles and vegetables for a balanced meal. Multiple sauces create a rich, layered flavor.
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1
Prepare ingredients: crush and mince garlic, slice shallots thinly, cut tomato into rough chunks, break apart mustard green stems and cut into pieces, chop leaves coarsely. Bean sprouts are optional.
2
Rinse yellow noodles lightly to remove powder, being careful not to over-rinse and cause them to break apart, then drain well.
3
Crack eggs into a bowl and set aside.
4
Heat oil in a wok, then stir-fry shallots and garlic until golden and fragrant.
5
Add ground chilli and stir-fry until fragrant, adjusting the amount to your preferred spice level.
6
Add oyster sauce, tomato sauce, chilli sauce, caramel soy sauce, and sweet soy sauce in sequence, stirring well to combine.
7
Add mustard green stems first since they take longer to cook, and stir-fry briefly.
8
When the mustard stems wilt, pour in the beaten eggs. Let them sit undisturbed for a moment to set slightly, then gently scramble once they are mostly cooked through.
9
Add tomato chunks and seasoning powder, stirring to combine.
10
Add the drained yellow noodles and toss until all ingredients are well combined. Taste and adjust soy sauce or chilli sauce as needed.
11
If you prefer more egg, drizzle a little oil to the side of the noodles, crack an additional egg, let it set slightly, then fold it in.
12
Add a little water if you prefer wetter noodles, or omit it for a drier texture. Add a touch more caramel soy sauce if you want deeper color.
13
Finally add mustard green leaves and bean sprouts, tossing quickly until cooked through. The dish is already seasoned with soy sauce, sauces, and seasoning powder, so no extra salt or sugar is needed.
14
Plate the noodles, sprinkle with white pepper powder, and serve with cucumber slices and lime wedges. Squeeze lime juice over the dish when eating for a refreshing tang.
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