Heat 1 Tbsp of Lee Kum Kee Sesame Wok Oil in a pan, pour the beaten eggs in. Stir-fry the eggs and use a spatula to break them into small pieces. When the scrambled eggs turn golden brown, take them out and set aside.
Heat remaining sesame wok oil, add the mixed vegetable stir-fry for 3 minutes until soften.
Add noodle and toss together.
Add the oyster sauce and eggs, heat everything through for 2-3 minutes, mixing well to combine completely. Ready to serve.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
