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Egg Fried Noodles

ingredients

serves 4 - 6
350 g (12 oz) medium-thick egg noodles
60 ml (4 tbsp) vegetable oil
4 spring onions, cut into 1 cm (1/2 in) rounds
juice of 1 lime
15 ml (1 tbsp) soy sauce
2 garlic cloves, finely chopped
175 g (6 oz) skinless, boneless chicken breast, sliced
175 g (6 oz) raw prawns, peeled and deveined
175 g (6 oz) squid, cleaned and cut into rings
15 ml (1 tbsp) yellow bean sauce
15 ml (1 tbsp) fish sauce
15 ml (1 tbsp) soft light brown sugar
2 eggs
coriander leaves, to garnish

method

1. Cook the noodles in a saucepan of boiling water until just tender, then drain well and set aside.

2. Heat half the oil in a wok or large frying pan. Add the spring onions, stir-fry for 2 minutes, then add the noodles, lime juice and soy sauce and stir-fry for 2 - 3 minutes. Transfer the mixture to a bowl and keep warm.

3. Heat the remaining oil in the wok or pan. Add the garlic, chicken, prawns and squid. Stir-fry over a high heat until cooked.

4. Stir in the yellow bean paste, fish sauce and sugar, then break the eggs into the mixture, stirring gently until they set.

5. Add the noodles, toss lightly to mix, and heat through. Serve garnished with coriander leaves.

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