Singapore Noodles - cooking recipe

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

Preparation

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