Step 1

Whisk together eggs and salt. Heat ½ tablespoon of the oil in a 30cm nonstick frying pan over high heat. Pour in half the egg, swirl to spread, cook until surface is set, slide out onto cutting board. Repeat with another ½ tablespoon of oil and remaining egg. When cool enough to handle, roll up and slice into 1cm-wide strips – egg ribbons!

Step 2

Heat the last 1 tablespoon of oil. Cook onion, garlic, capsicum and gai laan stems for 1 minute. Add gai laan leaves and toss for 1 minute. Add noodles then pour the sauce over. Toss for a good 2 minutes to allow the sauce to soak into the noodles and get a bit of caramelisation on them.

Step 3

Finally, gently toss through the egg ribbons. Some will break – that’s OK! Serve immediately.