Prep Time: 10 mins Cook Time: 15 mins
500g Hokkien noodles
2 tbsp vegetable oil
2 eggs, lightly beaten
1 tbsp minced garlic
150g rump steak, thinly sliced
3 baby bok choy, cut in pieces
1 tbsp AYAM™ Thick Caramel Cooking Sauce
2 tsp AYAM™ Light Soy Sauce
- Blanch noodles in hot water to soften then drain and set aside
- Heat 1 tbsp oil in a wok and cook the eggs like an omelette. Shred and set aside.
- Add remaining oil to wok and stir-fry garlic with sliced beef
- Add bok choy, caramel sauce, soy sauce and stir. Toss in the noodles and mix well. Add the eggs and stir until well combined.