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Serves 6

Prep Time: 10 mins    Cook Time: 15 mins


500g Hokkien noodles
2 tbsp vegetable oil
2 eggs, lightly beaten
1 tbsp minced garlic
150g rump steak, thinly sliced
3 baby bok choy, cut in pieces
1 tbsp AYAM™ Thick Caramel Cooking Sauce
2 tsp AYAM™ Light Soy Sauce


  1. Blanch noodles in hot water to soften then drain and set aside
  2. Heat 1 tbsp oil in a wok and cook the eggs like an omelette. Shred and set aside.
  3. Add remaining oil to wok and stir-fry garlic with sliced beef
  4. Add bok choy, caramel sauce, soy sauce and stir. Toss in the noodles and mix well. Add the eggs and stir until well combined. 

Tags: _ Beef, lamb, red-meat_ Asian Sauces_ Chinese cuisine_ Lunch_ Dinner_ Latest recipes_ All recipes

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