Rolled Egg Noodles

1.Beat the eggs in a bowl and season with a pinch of salt and pepper. Heat a non-stick pan over medium heat and pour a thin layer of the beaten eggs to make a thin omelette. Cook until set, then remove from the pan and repeat to make 4 thin omelettes. Set aside.

2.Cook the egg noodles according to package instructions. Drain and set aside.

3.In the same pan, stir-fry the carrot, cabbage, spring onions, chicken, shrimp, and bean sprouts for 2-3 minutes.

4.Add the soy sauce, oyster sauce, sesame oil, sugar, garlic powder, ginger powder, and white pepper to the pan. Mix well with the vegetables and protein.

5.Add the cooked egg noodles to the pan and toss to combine with the vegetable and protein mixture. Cook for another 2-3 minutes until heated through.

6.Place one omelette on a flat surface. Add a portion of the noodle mixture on top of the omelette and roll it up tightly. Repeat with the remaining omelettes and noodle mixture.

7.Slice the rolled egg noodles into bite-sized pieces and serve hot. Enjoy your delicious rolled egg noodles!