Singapore Noodles

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. 1

   Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.

2. 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. 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.