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Spicy Fried Noodles

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Ingredients

225g/8oz egg thread noodles
60ml/4 tbsp vegetable oil
2 garlic cloves, finely chopped
175g/6oz pork fillet (tenderloin), sliced into thin strips
1 skinless, boneless chicken breast portion (about 175g/6oz), sliced into thin strips
115g/4oz/1 cup peeled cooked prawns (shrimp), rinsed if canned
45ml/3 tbsp fresh lemon juice
45ml/3 tbsp Thai fish sauce
30ml/2 tbsp soft light brown sugar
2 eggs, beaten
fresh red chilli, seeded and finely chopped
50g/2oz/⅔ cup beansprouts
60ml/4 tbsp roasted peanuts, chopped
3 spring onions (scallions), cut into 5cm/2in lengths and shredded
45ml/3 tbsp chopped fresh coriander (cilantro)

Details

Serves: 4


Method

1. Bring a large pan of water to the boil. Add the noodles, remove the pan from the heat and leave for 5 minutes


2. Meanwhile, heat 45ml/3 tbsp of the oil in a wok or large frying pan, add the garlic and cook for 30 seconds. Add the pork and chicken and stir-fry until lightly browned, then add the prawns and stir-fry for 2 minutes.


3. Stir in the lemon juice, then add the fish sauce and sugar. Stir-fry until the sugar has dissolved.


4. Drain the noodles and add to the wok or pan with the remaining 15ml/1 tbsp oil. Toss all the ingredients together.


5. Pour the beaten eggs over the noodles and stir fry until almost set, then add the chilli and beansprouts.


6. Divide the roasted peanuts, spring onions and coriander leaves into two equal portions, add one portion to the pan and stir-fry for about 2 minutes.


7. Tip the noodles on to a serving platter. Sprinkle on the remaining roasted peanuts, spring onions and chopped coriander and serve immediately.

COOK'S TIP:- Store beansprouts in the refrigerator and use within a day of purchase, as they tend to lose their crispness and become slimy and unpleasant quite quickly. The most commonly used beansprouts are sprouted mung beans, but you could use other types of beansprouts instead.

Energy 610Kcal/2560kj; Protein 39.9g; Carbohydrate 52.4g of which sugars 12g; Fat 28.3g of which saturates 5.6g; Cholesterol 245mg; Calcium 78mg; Fibre 2.8g; Sodium 523mg

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