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 Noodles100g beansprouts1 large carrot, peeled thinly 5 button mushrooms, sliced 1 spring onion, finely sliced1 garlic clove, crushed1/2 tsp. grated ginger1/2 tsp. chilli flakes2 tbsp. kecap manis1 tbsp. soy sauce1 tbsp. oyster sauce1/2 a lime, juiced 1 small handful of fresh corriander 1 egg1 tbsp. olive oil Directions: Cook hokkien noodles according to packet instructions. In a hot wok, heat a small amount of olive oil over a medium heat. Crack the egg into the wok and scramble. Once cooked through, remove eggs and set aside. Add 1 tbsp olive oil into the wok and heat again. 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!) Add ginger, kecap manis, soy sauce, oyster sauce, lime juice and coriander into a small mixing bowl and mix. 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. Sprinkle more spring onion on top and serve!