Ingredients required for this recipe:

200g Trident Hokkien Noodles
4 eggs
1 tblspn Oyster Sauce
2-3 tblspn Trident Sweet Chilli Sauce
1/2 tspn salt
2 1/2 tblspn oil
1/4 red capsicum, finely diced
1 small onion, finely diced
90 g chicken breast, finely diced or minced
1 cup bean sprouts
2 tblspn chopped parsley or coriander

Instructions:

Soak Trident Hokkien Noodles in hot water to gently separate.
Whisk eggs with 1 tblspn Oyster Sauce and Trident Sweet Chilli Sauce, herbs and salt.
Heat oil in 23 cm non-stick omelette pan or frying pan and saute capsicum, onion and chicken for about 2 1/2 mins.
Add bean sprouts and cook 1 min.
Mix cooked vegetables with Hokkien 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 and cook other side for 2-3 mins.
Invert omelette again to serve, drizzled with remaining Trident Sweet Chilli Sauce.

Note: For a thinner style noodle, use Trident Thin Egg noodles and prepare the same way as the Trident Hokkien noodles.