Num Num Noodles in a flash

It’s almost winter here and with the move, pickings are lean. I cut off one of my “perennial shallots” , fresh and juicy, like the garlic clove from my first harvest earlier this year. These were to accompany some thick egg noodles in an attempt to recreate the Singapore inspired home cooking I tasted many years ago.
Simplicity itself. And num num.

Use a wok or curved frypan. Keep at a med/hi heat. You want the sizzle, but not the burn, rather gently caramelising and incorporating the flavours and softening the noodles and shallots.


Splash Olive oil
1 clove garlic
Gently infuse garlic flavour 1 minute through oil without browning garlic.

2 eggs
1-2 tbsp oyster sauce
1 heaped tsp black bean and chilli sauce
1-2 chopped shallots

Cook through till noodles soften and it looks like this…too good to remember to photograph…



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