Beef & Veggie Mie Goreng

• While the noodles are cooking, chop broccoli (including stalk!) into small florets. Thinly slice carrot into half-moons. Thinly slice long chilli (if using). Set aside. • In a small bowl, combine oyster sauce, kecap manis, chicken-style stock powder, the soy sauce, the rice wine vinegar and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and carrot, tossing, until tender, 6-8 minutes. • Transfer to a bowl. Season to taste.

TIP: Add a dash of water to help speed up the cooking process.

• Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. • Transfer to a plate and cover to keep warm.

• Return pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Drain oil from pan. • Add cooked noodles and veggies to pan, then add sauce mixture, tossing until combined, 1 minute. • Season with pepper.