Curry Noodle Stir-Fry With Pork, Shrimp And Chinese Sausage - cooking recipe

Ingredients

8.75 oz Singapore-style thin egg noodles
2 tbsp peanut oil
5.25 oz pork loin, thinly sliced
6 None Chinese sausages, thinly sliced
12 None raw shrimp, peeled
2 cloves garlic, minced
3/4 inch fresh ginger, peeled, finely grated
1 None red bell pepper, seeded, thinly sliced
2 tsp curry powder
1 tsp turmeric
1/4 cup light soy sauce
3 None eggs, lightly beaten
4 None spring onions, shredded
1 None long red chili, thinly sliced
None None lime wedges, to serve

Preparation

Place noodles in a heatproof bowl. Cover with hot water. Soak until softened then gently separate. Drain. Set aside.
Meanwhile, heat 1 tbsp peanut oil in a wok or large frying pan over high heat. Stir-fry pork and sausage for 4-5 mins, until well browned. Set aside. Stir-fry prawns for 2-3 mins, until they change color. Set aside with pork mixture.
Add remaining oil to wok. Stir-fry garlic and ginger over high heat for 30 seconds. Add pepper. Stir-fry for 1-2 mins. Sprinkle with spices and stir-fry for 1 min. Add noodles and soy sauce, tossing well to coat in sauce. Push mixture to 1 side. Add eggs and cook, stirring, until just set.
Return meat to wok along with 1/2 the spring onions. Toss to combine. Serve topped with remaining onions and chili. Garnish with lime wedges.