← Nouns Cooking · Thai

Ingredients

• 2 packs instant noodles (e.g. Mama), seasoning set aside
• 3 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 100 g sliced pork, chicken or peeled prawns (optional)
• 2 Eggs
• 150 g Cabbage, shredded
• 1 Carrot, cut into matchsticks
• 1½ tbsp Oyster sauce
• 1 tbsp Golden Mountain sauce or light soy sauce
• ½ tsp Dark soy sauce
• 1 tsp Sugar
• 2 Spring onion, cut into 4 cm lengths
• 1 tsp Chilli flakes (optional)

Method

1. Cook the noodles in boiling water for 1–2 minutes, until they just loosen but are still a little firm. Drain, rinse briefly under cold water and toss with a drop of oil.
2. Heat the oil in a wok over high heat and fry the garlic for a few seconds. Add the meat if using and stir-fry for 2 minutes until cooked through.
3. Push everything aside, crack in the eggs and scramble for 30 seconds until just set.
4. Add the cabbage and carrot and stir-fry for 1–2 minutes until starting to wilt.
5. Add the noodles, oyster sauce, soy sauces, sugar and half a seasoning sachet if you like, and toss for 1–2 minutes until the noodles are coated and slightly chewy. Toss in the spring onion and serve with chilli flakes.

Tips

• Undercook the noodles at the boiling stage; they finish softening in the wok.
• The seasoning sachets are very salty, so add them a little at a time.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Hot Thai Kitchen