Singapore Noodles

Different from others posted - this is for the Zaar World Tour from Australian Women's Weekly cookbook.

• Ready In: 25 mins
• Serves: 4

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. 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.