Combination stir-fried Hokkien egg noodles

Name: Combination stir-fried Hokkien egg noodles
Yield: Serves 4
Cuisine: Australian
Ingredients: 4 large eggs; 40 ml/1¼ fl oz vegetable oil; 12 green king prawns/shrimp, shelled and deveined; 12 green king prawns/shrimp, shelled and deveined; 12 green king prawns/shrimp, shelled and deveined; 125 g/4 oz cha siew/Chinese red roasted pork, sliced; 2 large red Chinese or Dutch chillies, finely sliced; 2 large red Chinese or Dutch chillies, finely sliced; 200 g/6½ oz bean sprouts; 2 squid tubes, cleaned and cut lengthwise into thin strips; 2 teaspoons chilli bean paste/toban jiang; 2 teaspoons chilli bean paste/toban jiang; 2 teaspoons Black Pepper and Lemongrass Stir-Fry Paste; 4 teaspoons Chilli Jam; 125 g/4 oz cha siew/Chinese red roasted pork, sliced; 410 g/13 oz fresh Hokkien egg noodles; 200 ml/6½ fl oz Prawn/Shrimp Stock or White Chicken Stock; 200 ml/6½ fl oz Prawn/Shrimp Stock or White Chicken Stock; 4 tablespoons coriander/cilantro/Chinese parsley leaves; 4 tablespoons coriander/cilantro/Chinese parsley leaves; 4 tablespoons coriander/cilantro/Chinese parsley leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 large eggs
40 ml/1¼ fl oz vegetable oil
4

Oceania
Australia
Pasta

Method

Beat 3 of the eggs in a bowl. Heat half the oil in a wok and add beaten egg, tilting pan to make a thin omelette. Cook until set. Turn out of wok, roll up and slice finely. Set aside.
Heat remaining oil in wok and fry chilli jam, black pepper and lemongrass stir-fry paste and chilli bean paste together for 1 minute, or until fragrant.
Mix in stock and