Rinse hokkien noodles under hot water and drain thoroughly.

Separate the noodles with a fork to prevent sticking.

Beat eggs with water.

Heat a lightly oiled non-stick pan over medium heat.

Pour half the egg mixture into the pan and swirl to form a thin omelette.

Cook until the omelette is just set.

Transfer the omelette to a cutting board, roll tightly, and slice into thin strips.

Repeat with the remaining egg mixture.

Heat 1 tablespoon of vegetable oil in a wok or large pan over medium-high heat.

Stir-fry grated ginger, crushed garlic, sliced red chilies, and sugar until fragrant.

Add sliced red capsicums, sliced green capsicums, and shredded Chinese cabbage to the wok.

Stir-fry the vegetables until the cabbage is just wilted.

Remove the vegetables from the pan and set aside.

Heat the remaining vegetable oil in the same pan.

Stir-fry the noodles for 2 minutes.

Add the stir-fried vegetables, sliced Chinese barbecue pork, ketjap manis, and oyster sauce to the noodles.

Stir-fry until everything is heated through and well combined.

Serve the Hokkien Mee sprinkled with omelette strips.