• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles in the boiling water over medium-high heat, stirring 
occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside. 
• Meanwhile, slice zucchini into thin sticks. Thinly slice carrot into half-moons. 
• In a small bowl, combine oyster sauce, kecap manis, the soy sauce and a pinch 
of chilli flakes (if using).  

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook carrot, broccoli florets and zucchini, tossing, until tender, 5-6 minutes. 
• Add ginger paste and cook until fragrant, 1 minute. Transfer to a bowl.
TIP: Add a splash of water to the pan to help speed up the cooking process. 

• Meanwhile, in a small frying pan, heat a drizzle of olive oil over  
medium-high heat. When oil is hot, crack the eggs into the pan. Cook  
until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. 
Transfer to a plate and cover to keep warm.
• Return large frying pan to high heat. Cook beef & pork mince (no need for oil!), 
breaking up with a spoon, until just browned, 3-4 minutes.
• Return cooked noodles and veggies to pan, then add sauce mixture and baby 
spinach leaves, tossing, until combined, 1 minute. Season with pepper. 

• Divide kecap beef, pork and veggie noodles between bowls. 
• Top with a fried egg, crushed peanuts and a pinch of chilli flakes to  
serve. Enjoy!