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Mee Goreng

• noodles
• pork, cut into small pieces
• 1 small onion
• 3 cloves garlic
• 2 teaspoon ginger
• tofu
• 1 or 2 egg
• 2 spring onion
• bean sprouts
• 1 cup chicken stock
• 3 tablespoons Lee Kum Kee Oyster Sauce
• 2 teaspoon curry powder
• 1 teaspoon chilli powder
• 1 tablespoon Lee Kum Kee premium soy sauce

Finely slice onion, garlic and ginger. Heat oil in wok, and fry until caramelized.

Add chopped pork and tofu and fry until pork has changed colour (but not quite cooked).

Push to one side and break in egg and stir fry.

Add oyster sauce, curry powder and chilli powder - fry for about 1 minute.

Pour in the stock and add noodles (add more stock if too dry) and simmer stirring occasionally until heated through.

Toss in bean sprouts and spring onion - toss quickly and then drizzle over soy sauce.

Serve immediately!

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