Indonesian-Style Stir-Fried Noodles

Combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar in a small bowl.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix. Cook, stirring occasionally, until starting to soften, 3-4 min. Add bok choy and sauce from the small bowl. Cook, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly, 2-3 min. Remove from heat.

Meanwhile, heat a medium non-stick pan over medium heat.When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook eggs in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Season with salt and pepper.Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)

Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.Drain, then rinse noodles under warm water.Return to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.Using a pair of scissors, make a few cuts in the pot to cut up noodles.Add veggies and sauce to the pot with noodles, then toss to combine.

Divide stir-fried noodles between bowls. Top with fried eggs.Sprinkle green onions and crispy shallots over top.

If you've opted to add chicken tenders, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer chicken to a plate. Use the same pan to cook veggies in step 3.