Singaporean Beef & Mushroom Egg Noodles

• Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook mushrooms and onion, tossing, until tender, 4-5 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and Asian greens until tender, 3-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, add remaining garlic and sweet soy seasoning and cook, tossing until fragrant, 1 minute. • Add oyster sauce, curry powder, the soy sauce and a splash of water and cook, stirring, until slightly thickened, 1 minute. • Return mushrooms and onion to the frying pan, then add noodles and toss to combine. Season to taste.

• Meanwhile, heat a drizzle of olive oil in a medium frying pan over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.