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Place the instant noodles into a pot of boiling water.

Cook the noodles for 3 minutes until just tender.

Immediately drain the noodles and rinse them thoroughly with cold water to stop the cooking process. Set aside.

Heat a wok over high heat and add a sufficient amount of cooking oil. Crack the three eggs into the wok and make soft-scrambled eggs. Remove the eggs from the wok and set aside.

Add the 80g of shredded carrot and 80g of soy bean sprouts to the wok. Stir fry over high heat for 1-2 minutes until the vegetables begin to soften.

Add the cooked instant noodles and the scrambled eggs back into the wok with the vegetables.

Add 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1/3 teaspoon of salt, and 1/3 teaspoon of chicken bouillon to the wok.

Stir fry all ingredients together over high heat for 1 minute, ensuring everything is well combined and heated through.

Add the 60g of any type of edible leafy green to the wok. Continue to mix well over high heat until the greens are just wilted.

Dish up the stir-fried noodles onto a plate.

Garnish with 1 teaspoon of chopped green onion before serving.


Place the instant noodles into a pot of boiling water.

Cook the noodles for 3 minutes until just tender.

Immediately drain the noodles and rinse them thoroughly with cold water to stop the cooking process. Set aside.

Heat a wok over high heat and add a sufficient amount of cooking oil. Crack the three eggs into the wok and make soft-scrambled eggs. Remove the eggs from the wok and set aside.

Add the 80g of shredded carrot and 80g of soy bean sprouts to the wok. Stir fry over high heat for 1-2 minutes until the vegetables begin to soften.

Add the cooked instant noodles and the scrambled eggs back into the wok with the vegetables.

Add 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1/3 teaspoon of salt, and 1/3 teaspoon of chicken bouillon to the wok.

Stir fry all ingredients together over high heat for 1 minute, ensuring everything is well combined and heated through.

Add the 60g of any type of edible leafy green to the wok. Continue to mix well over high heat until the greens are just wilted.

Dish up the stir-fried noodles onto a plate.

Garnish with 1 teaspoon of chopped green onion before serving.
