Prep Time: 15 minutes        |        Cook Time: 15 minutes        |        Serves:  4        

Ingredients

• 400g pack Ready, Set…Cook! BBQ Pork Scotch Fillets, thinly sliced
• 4 packs Simplee Mi Goreng instant noodles
• 1 large shallot
• 150g Swiss brown mushrooms, sliced
• 2 cloves garlic, finely chopped
• 120g The Fresh Salad Co baby spinach
• 1 tbsp Asia Specialities soy sauce
• 4 Lodge Farms free range eggs
• Pure Vita vegetable oil
• Sesame chilli crisp (optional), to serve

Method

1. Open the noodles packs and reserve the sweet soy, crispy onion and seasoning oil sachets. Boil the noodles for 2 minutes, breaking them up with a fork to loosen them. Drain and set aside.
2. Slice the shallot thinly, keeping the green and white parts seperate. Heat a wok or large frying pan over a high heat and add 2 teaspoons vegetable oil. You are going to cook in two batches. Add half the pork and stir fry for a minute until lightly coloured. Add half the mushrooms and cook for another minute. Add half each of the garlic, spinach and spring onion whites and cook for 30 seconds.
3. Turn down the heat and add half the noodles along with two each of the sweet soy, crispy onion and seasoning oil sachets. Stir to coat well and add soy sauce to taste. Transfer to 2 bowls, cover with foil and repeat with the remaining ingredients.
4. Place 2 teaspoons of oil into a frying pan over a medium-high heat and fry the eggs to your liking. Place a fried egg onto each of the noodle portions. Sprinkle with the spring onion greens and a spoonful of sesame chilli crisp (if using).

Tips:  You can swap or add a protein of your choice in place of the pork. Try chicken, beef, prawns or tofu – or a combination.

Optional:  To serve, you can swap out the fried egg for a boiled egg, halved and placed on top.