This recipe was inspired by my favourite little store in the markets in Adelaide!  It's a little hole in the wall space in the middle of the fruit markets and they sell the most AMAZING noodles - I just HAD to try to recreate! 

Ingredients:
450g Hokien Noodles
100g beansprouts
1 large carrot, peeled thinly 
5 button mushrooms, sliced 
1 spring onion, finely sliced
1 garlic clove, crushed
1/2 tsp. grated ginger
1/2 tsp. chilli flakes
2 tbsp. kecap manis
1 tbsp. soy sauce
1 tbsp. oyster sauce
1/2 a lime, juiced 
1 small handful of fresh corriander 
1 egg
1 tbsp. olive oil 
Directions:

1. Cook hokkien noodles according to packet instructions. 
2. In a hot wok, heat a small amount of olive oil over a medium heat. 
3. Crack the egg into the wok and scramble. Once cooked through, remove eggs and set aside. 
4. Add 1 tbsp olive oil into the wok and heat again. 
5. Add mushrooms, spring onion, garlic, carrots and beansprouts into the wok and cook for 4-5 minutes (or until lightly soft, we still want a little crunch!)
6. Add ginger, kecap manis, soy sauce, oyster sauce, lime juice and coriander into a small mixing bowl and mix. 
7. Add cooked noodles and the scrambled eggs to the wok and stir through. Pour over soy dressing and cook for 1-2 minute in the wok. 
8. Sprinkle more spring onion on top and serve!