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100g dried Singapore vermicelli noodles
1 spring onion
1 egg, beaten
A handful of bean sprouts, washed
1 pak choi
100g Chinese chives, cut into finger length pieces
3 Chinese leaf cabbage leaves
1 tbsp avocado oil
1 tbsp curry powder
1 tbsp light soy sauce
Dash dark soy sauce
½ tsp sesame oil
Soak the vermicelli noodles in hot water for 3 minutes until they have separated. Drain them and leave to dry on a clean tea towel for 10 minutes.
Finely slice the onion, pak choi, cabbage, and carrot. Cut the spring onion and chives into 2cm slices.
Mix the spice and sauce ingredients together in separate bowls.
Heat the avocado oil in a wok over a high heat until smoking, then crack the egg into the wok. Carefully fold over the white of the egg with a spatula so as not to burn it, move around and then cut into the egg with your spatula. Push the egg to one side of the wok to allow space for your veg and heat until smoking-hot. Once smoking-hot, add the onion and carrot stir-fry for 1 minute, then add the cabbage, pak choi and chives cook for another 30–60 seconds. Add the bean sprouts to the wok and stir-fry for another 20–30 seconds, then add the noodles and stir-fry for 1 minute before pouring over the sauce. Continue to cook, stirring, until the ingredients are thoroughly combined and the noodles.
Scatter over the spring onion to finish.