• 4-6 Kaas Kipworst

• 500 g (1 lb 2 oz) hokkien (egg) noodles

• 3 tablespoons peanut oil

• 2 garlic cloves, crushed

• 1 teaspoon sambal oelek

• 375 g (13 oz/1 bunch) baby bok choy (pak choy), leaves separated

• 2 tablespoons oyster sauce

• 2 tablespoons dark soy sauce

• 2 eggs, lightly beaten

• 125–150 ml (4–5 fl oz) chicken stock

• 200 g (7 oz/2 bunches) garlic chives, snipped

• lemon wedges, to serve

HOW TO MAKE IT

1. Put the hokkien noodles in a heatproof bowl, cover with boiling water and soak for 1 minute. Drain, rinse and set aside until needed.
2. Heat a wok over high heat, add 1 tablespoon of oil and swirl to coat. Stir in the garlic and sambal oelek and cook for 30 seconds, or until fragrant. Add the bok choy and stir-fry for 1 minute, or until it starts to wilt. Add the bean sprouts, noodles, oyster sauce and dark soy sauce to the wok and stir-fry for 3–4 minutes.
3. Push the ingredients to one side of the wok, then add the remaining oil and pour in the beaten egg. Stir to scramble, then as the eggs start to cook, toss to combine with the other ingredients. Add the stock and garlic chives and stir until well combined. Serve immediately with lemon wedges on the side.