• 25minutes
  • 568calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsCopper, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g dried thin egg noodles

  2. 2 tablespoons peanut oil

  3. 4 eggs , lightly beaten

  4. 1 tablespoon water

  5. 1 onion , finely chopped

  6. 2 garlic cloves , crushed

  7. 2 tablespoons mild curry paste

  8. 200 g ground pork

  9. 200 g Chinese barbecue pork (char sui)

  10. 200 g cooked shelled small shrimp

  11. 3 spring onions , chopped coarsely

  12. 1/4 cup reduced sodium soy sauce

  13. 2 tablespoons oyster sauce

  14. 2 small red Thai chile, seeded and finely chopped

Instructions Jump to Ingredients ↑

  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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