World Cuisine

  • 175 g (6 oz) egg noodles
  • 2–2½ tablespoons sunflower oil
  • 2 garlic cloves, crushed
  • 1 onion, thinly sliced
  • 250 g (8 oz) chicken fillets or pork fillet, thinly sliced
  • 2 eggs
  • 125 g (4 oz) crab meat or prepared squid
  • 125 g (4 oz) shelled raw prawns
  • 1½–2 tablespoons light soy sauce
  • 2½–3 tablespoons oyster sauce
  • ground white pepper
  • coriander leaves
  • lime rind, finely sliced

Cook the noodles in boiling water for 8–10 minutes or according to the packet instructions. Drain, then leave them in a bowl of cold water until they cool down. Drain again and set aside.

Heat half of the oil in a wok or large frying pan. Add the garlic and stir-fry quickly until lightly browned. Add the onion and chicken or pork and stir-fry for 3–4 minutes, then move to the outer edges of the wok.

Add the remaining oil to the wok or pan and scramble the eggs for 2–3 minutes. Add the crab or squid and prawns and stir-fry for 2–3 minutes. Add the cooked noodles, 1½ tablespoons light soy sauce, 2½ tablespoons oyster sauce and pepper, toss together to warm through the noodles. Taste and adjust the seasoning, using the rest of the light soy sauce and oyster sauce if necessary.

Divide into serving bowls and serve garnished with coriander leaves and lime rind.

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