3/4 lb (340 g) Asian-style wheat noodles (see note)

1 bunch rapini or baby broccoli, cut into 1-inch (2.5 cm) sections

2 tbsp (30 ml) vegetable oil

1 orange bell pepper, seeded and cut into strips

1 small red onion, thinly slice

2 garlic cloves, chopped

4 eggs, lightly beaten

2 green onions, thinly sliced

1/4 cup (10 g) cilantro, finely chopped

2 tbsp (30 ml) seasoning sauce

2 tbsp (30 ml) oyster sauce

2 tsp sugar

1/4 tsp red pepper flakes

Lime wedges, for serving

In a pot of salted boiling water, cook the noodles for 1 minute or until they separate from each other. Drain and lightly oil.

In a large, deep non-stick skillet over medium-high heat, cook the rapini in the oil until tender, about 5 minutes. Add the bell pepper, onion and garlic. Cook for 2 minutes.

Push the vegetables towards the sides of the skillet. Add the eggs to the centre of the skillet and let cook for 2 minutes without stirring. Add the noodles and remaining ingredients. Mix well. Serve with the lime wedges.

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