Singapore Noodles

• 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

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.

egg noodles, peanut oil, eggs, water, onion, garlic, curry paste, ground pork, shrimp, spring onions, soy sauce, oyster sauce, red thai chile

Taken from www.food.com/recipe/singapore-noodles-136223 (may not work)