• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add egg noodles and cook over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• While the noodles are cooking, slice capsicum into strips. 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 capsicum and carrot, tossing, until tender, 6-8 minutes. • Transfer to a bowl. Season to taste.

• 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, 2-3 minutes. • Transfer to a plate and cover to keep warm.

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

• Divide pork and veggie mie goreng between bowls. • Top each bowl with a fried egg, crispy shallots and chilli to serve. Enjoy!