Ingredients
228g minced lamb
228g thick yellow noodles or spaghetti is OK
1 jar Woh Hup Mee Goreng Paste
2 tbsp Wing Yip Light Soya Sauce
1 medium onion (sliced)
1 medium tomato (cut into 6 wedges)
2 green chillies (sliced)
1 large or 2 medium cooked potatoes (peeled and diced)
10-12 curry leaves
1/4 small cabbage (shredded)
1 medium potatoe (boiled)
57g bean sprouts
2 eggs
4 tbsp peanut or vegetable oil
Cooking Method
Step 1
Heat oil in a wok and fry minced lamb and stir fry until lamb is cooked.
Step 2
Then add sliced onions and stir fry for one minute, add Mee Goreng paste and curry leaves.
Step 3
Sliced cabbage and noodles are added to the wok together with the light soya sauce.
Step 4
Stir fry well and add diced potatoes, green chillies and tomatoes. Continue stir frying (add a little water if necessary) and season to taste.
Step 5
At this stage you might need to transfer the noodles into a large bowl and proceed to the next stage by cooking the noodles in two batches.
Step 6
Add bean sprouts and move noodles aside. Add a splash of oil to the bottom of the wok.
Step 7
Add eggs so that they come into contact with the bottom of the wok, allow to set and quickly stir fry into the noodles.
