Serves 4

350 g (12 oz) medium-thick dried noodles
60 ml (4 tbsp) vegetable oil
2 garlic cloves, very finely chopped
4 shallots, chopped
2.5 ml (1/2 tsp) chilli powder
5 ml (1 tsp) paprika
2 carrots, finely diced
115 g (4 oz) button mushrooms, quartered
50 g (2 oz) peas
15 ml (1 tbsp) tomato ketchup
10 ml (2 tsp) tomato puree
salt and freshly ground black pepper
butter for frying
4 eggs

Cooking Noodle

Cook the noodles in a saucepan of boiling water until tender. Drain and rinse under cold running water. Drain well.

Stir Fry Ingredients

Heat the oil in skillet. Add the garlic, shallots, chilli powder and paprika. Stir-fry for about 1 minute. Add the carrots, mushrooms and peas. Continue to stir-fry until the vegetables are cooked.

Adding Tomatoes and Noodle

Stir-in the tomato ketchup and puree into skillet with vegetables mixture together. Add the noodles and cook over a medium heat until the noodles mixed well and the reddish tinge of the paprika and tomato.

Serving with Fried Eggs

Fry eggs on other buttered skillet until just soft-boiled. Divide fried noodle into 4 serving dish and put a fried egg on top each portion.