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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
250 g dried thin egg noodles |
2 tablespoons peanut oil |
4 eggs, lightly beaten |
1 tablespoon water |
1 onion, finely chopped |
2 garlic cloves, crushed |
2 tablespoons mild curry paste |
200 g ground pork |
200 g chinese barbecue pork (char sui) |
200 g cooked shelled small shrimp |
3 spring onions, chopped coarsely |
1/4 cup reduced sodium soy sauce |
2 tablespoons oyster sauce |
2 small red thai chile, seeded and finely chopped |
Directions:
1. Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
2. Meanwhile, heat 2 teaspoons of the oil in wok, add half of the combined eggs and water and swirl wok to make a thin omelette. Cook, uncovered, until omelette is just set; remove from wok, roll omelette and cut into thin strips. Heat another 2 teaspoons of oil and repeat process with the remaining egg mixture.
3. Heat remaining oil in wok, stir fry onion and garlic until onion softens; add curry paste, and stir fry until fragrant. Add minced pork and stir fry until changed in colour. Add bbq pork, prawns, spring onion, sauces, chile and half the omelette; stir fry until heated through. Add noodles; toss gently to combine and serve topped with remaining omelette.
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