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06 March 2013,23:38 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Beat each egg separately.
  • Soak the noodles in hot water 5 minutes. Drain, and cut into 2-inch (10cm) lengths.
  • Finely shred the cabbage and bamboo shoots.
  • Mix the ingredients for the sauce together. 
  • Heat 4 tablespoons of the oil in a wok or large frying pan over high heat. Add 2 tablespoons tamari or shoyu sauce and garlic, and mix in the Chinese cabbage, bamboo shoots and bean sprouts. Stir-fry 4 minutes. Remove the vegetables. Put them in a bowl, and keep warm.
  • Set the pan back on the heat. Add 1 tablespoon more oil and the remaining tamari or shoyu sauce. Put in the noodles, and stir-fry 1 minute. Mix them into the vegetables.
  • Heat 1 tablespoon of the remaining oil in a small frying pan or wok over medium heat. Pour in one of the eggs, and tip the pan to spread it out into a thin omelette. When the underside is just turning colour, turn the omelette over. Cook the remaining eggs in the same way, adding more oil to the pan as and when necessary.
  • Divide the vegetable and noodle mixture among four dinner plates. Place an omelette on top of each portion.


  • 4 eggs
  • 50 grams transparent noodles
  • 250 grams Chinese cabbage
  • 115 grams drained, tinned bamboo shoots
  • 150 ml Cooking oil
  • 3 tablespoons tamari or shoyu sauce
  • 1 garlic clove, finely chopped
  • 250 grams bean sprouts
  • 6 spring onions, cut into matchstick pieces
  • 16 Mandarin pancake


  • 100 ml hoisin sauce
  • 2 tablespoons tamari or shoyu sauce
  • 1 tablespoon Sesame oil

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