You might not even have heard of these before, but thousands of Singaporeans start their day just like this. For a dollar or two a hawker will load your plate high with noodles, cabbage and egg, to which you can add extra toppings should you wish. In Singapore, fried luncheon meat, frankfurters, chicken wings or fried fish paste are all popular choices.
2 tbsp vegetable oil
3 spring onions, thinly sliced
3 cloves garlic, minced
150g dried rice vermicelli, soaked in cold water
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 cup chicken stock or water
400g fresh yellow egg noodles (Hokkien noodles), separated in warm water
150gm bean sprouts
4 fried eggs, to serve
4 slices fried luncheon meat (optional), to serve
2 tbsp oil
2 cloves garlic, bruised
1/4 cabbage, cut into 5cm pieces
1 small carrot, very thinly sliced into rectangles
2 tbsp oil
1/2 tsp salt
2 tsp oyster sauce
1 tbsp shao hsing wine
1. For the cabbage, heat the oil in a wok and add the garlic, then the cabbage and carrot and toss until coated in the oil. Add the salt, oyster sauce and shao hsing wine and toss to combine. Cover the wok with a lid and steam, tossing occasionally for about five minutes until the cabbage is softened. Set aside.
2. For the noodles, heat the oil in a wok and add the spring onions and garlic, tossing until the garlic is frangrant. Add the soaked rice noodles, oyster sauce, soy sauces and stock or water and toss for a minute, then add the egg noodles and cook for a further three to four minutes, tossing occasionally until the noodles are softened. Toss through the bean sprouts and cook for a further minute.
3. Serve the noodles with the cabbage, top with a fried egg and serve. You can also add any other accompaniments you like.