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Serves 4

Ingredients required for this recipe:

200g Trident Hokkien Noodles

4 eggs

1 tbs Trident Stir-Fry Oyster Sauce

2-3 tbs Trident Sweet Chilli Sauce

½ tsp salt

2½ tbs oil

¼ red capsicum, finely diced

1 small onion, finely diced

90 g chicken breast, finely diced or minced

1 cup bean sprouts

2 tbs chopped parsley or coriander


  • Separate Trident Hokkien Noodles gently with fingers.
  • Whisk eggs with 1 tbs Trident Stir-Fry Oyster Sauce and Trident Sweet Chilli Sauce, herbs and salt.
  • Heat oil in 23 cm non-stick omelette pan or frying pan and sauté capsicum,
  • onion and chicken for about 2½ mins.
  • Add bean sprouts and cook 1 min.
  • Mix cooked vegetables with noodles and spread evenly in pan.
  • Reduce heat and pour in the egg.
  • Cook without stirring for 3-4 mins, then press a plate over the pan and flip omelette onto it.
  • Slide back into the pan & cook other side for 2-3 mins.
  • Invert omelette again to serve, drizzled with remaining Trident Sweet Chilli Sauce.
Trident products used in this recipe:
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Hokkien Noodles
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Stir-Fry Oyster Sauce
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Sweet Chilli Sauce