Indonesian-Style Stir-Fried Noodles with Fried Eggs and Crispy Shallots

Ingredients

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Noodles

  Egg, cooked, unenriched, with added salt

  200g

• Red bell pepper

  Sweet, raw

  160g

• Bok Choy

  1/2 head raw - Whole Foods Market

  113g

• Coleslaw

  Fresh cut, washed, with reen cabbage, broccoli stalks, carrots, red cabbage - President's Choice

  170g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Shallots

  Raw

  28g

• Oyster sauce

  Ready-to-serve

  4 tbsp or 72g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Chili sauce

  Peppers, hot, immature green, canned

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.1g

Directions

1. Before starting, wash and dry all produce. Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, core, then cut pepper into 1/4-inch slices.Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onions.
2. Combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl.
3. Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and coleslaw cabbage mix. Cook, stirring occasionally, until starting to soften, 3-4 min. Add bok choy and sauce from the small bowl. Cook, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly, 2-3 min. Remove the pan from heat.
4. Meanwhile, heat a medium non-stick pan over medium heat.When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook eggs in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Season with salt and pepper.Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
5. Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.Drain noodles, then rinse under warm water.Return noodles to the same pot, off heat. Add 1/2 tbsp oil (dbl for 4 ppl), then gently toss to coat.Using a pair of scissors, make a few cuts in the pot to cut up noodles. Add veggies and sauce to the pot with noodles, then toss to coat.
6. Divide stir-fried noodles between bowls. Top with fried eggs.Sprinkle green onions and crispy shallots over top.
7. Recipe by: HelloFresh (source: https://www.hellofresh.ca/recipes/indonesian-style-stir-fried-noodles-63eb48128301206c2d06864c)