Cheese, Egg, and Cream Based Recipes - Prawn Foo Yung with Noodles

Ingredients                                                                            

• 100 g/4 oz Chinese egg noodles

• 2 spring onions (scallions), chopped

• 30 ml/2 tbsp sunflower oil

• 5 ml/1 tsp grated fresh root ginger

• 175 g/6 oz/1 1/2 cups peeled prawns (shrimp)

• 4 eggs

• 15 ml/1 tbsp water

• 15 ml/1 tbsp dry sherry

• 30 ml/2 tbsp soy sauce

• 5 ml/1 tsp caster (superfine) sugar

• Shredded lettuce

• 1 green (bell) pepper, halved and thinly sliced

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Method:

1. Cook the noodles according to the packet directions. Drain.

2. Fry (sauté) the spring onions in the oil for 3 minutes, stirring until softened. Add the ginger, prawns and noodles and stir for 1 minute.

3. Beat the eggs with the water, sherry, soy sauce and sugar. Pour into the pan and cook over a moderate heat, lifting and stirring, until the base is set and golden.

4. Place the pan under a hot grill (broiler) until the egg is set and the top is golden brown.

5. Place some shredded lettuce and green pepper on 4 serving plates. Cut the omelets into quarters and place on top of the salad.