1. On a high heat, in a wok or heavy-based frying pan with a large flat area, add 70 millilitres of oil. Add the noodles and begin to fry. The rice noodles are an oily noodle and the longer you cook them the better the texture; they go from chewy and dense to light, gelatinous and ethereal. As they cook, they will become translucent and the outside will start to blister and caramelise.

2. Add the garlic and soy sauce and continue to fry for a further minute or two, then add the gai lan and allow it to wilt and blister slightly. Add 50 millilitres of oyster sauce and the kecap manis and caramelise. Add the white pepper and remove from heat.

3. In a separate pan on high heat, add the remaining 70 millilitres of oil. When it shimmers, add the whisked eggs and fry to create your omelette, chopping it with your wok spoon as it cooks. Time this so the eggs are cooked just as your noodles are ready (about the time you add the soy to the rice noodles).

4. On a large serving plate place your cooked noodles, then layer the chopped omelette over the top, garnish with the remaining oyster sauce and Sriracha and serve. Eat it straight away.

* Exclude the oyster sauce for a vegetarian version.

• Another Benjamin Cooper $10 dinner recipe: Chicken and egg noodle soup