Soak the noodles in hot water for 10 minutes and drain.
Heat a wok until smoking and add the peanut oil, then stir fry the ginger, chilli, mushrooms and curry paste/powder for a few seconds.
Add the char-siu or bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken and prawns/shrimp. Stir-fry for one minute.
Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (71%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 468.9mg||16 %|
|Potassium 182.1mg||5 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4.5g|
|Protein 1.4g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 90
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