A flavorful dish combining the best of Hong Kong and Singaporean noodle styles, perfect for breakfast or any meal.
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Cook the Hong Kong and Singaporean noodles according to package instructions. Drain and set aside.
Prepare the vegetables by slicing the bell peppers and julienning the carrots.
In a large pan or wok, heat some oil over medium heat.
Add the bell peppers, carrots, and bean sprouts to the pan. Stir-fry for a few minutes until the vegetables are tender.
Add the cooked noodles to the pan along with the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined.
Cook for an additional 2-3 minutes, allowing the flavors to meld.
Feel free to add your favorite proteins, such as chicken, shrimp, or tofu, to make the dish more filling.
Adjust the amount of sauce according to your taste preference.
Can I use other types of noodles?
Yes, you can substitute with any noodles you prefer, such as rice noodles or egg noodles.
Is this dish suitable for vegetarians?
Yes, this dish can be made vegetarian by omitting the oyster sauce or using a vegetarian alternative.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I make this dish spicy?
Absolutely! You can add chili sauce or fresh chili peppers to spice it up.
What can I serve with this dish?
This dish pairs well with spring rolls or a light salad.
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