• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. • Meanwhile, thinly slice carrot and zucchini into half-moons. • Trim and halve green beans. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a small bowl, combine oyster sauce, kecap manis and the water.

• In a large 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 liking, 4-5 minutes. • Transfer to a plate, season and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. • Cook carrot, zucchini and green beans, tossing, until tender, 5-6 minutes. Transfer to a bowl and season. • Return frying pan to high heat. Cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes.

• Reduce heat to medium-high. • Return cooked veggies, cooked noodles and oyster sauce mixture, tossing to combine, 1 minute. • Divide pulled beef brisket mie goreng between bowls. • Top with fried egg and crispy shallots. Top the adults portions with a pinch of chilli flakes (if using) to serve. Enjoy!