1x250g packet dried wheat noodles
2 tbsp peanut oil
2 eggs, lightly whisked
200g pork fillet, thinly sliced
1 carrot, diced
1 red capsicum, diced
8 shallots, sliced
2 garlic cloves, crushed
3cm piece ginger, grated
400g small cooked prawns, peeled, chopped
2 tbsp kecap manis
1 tbsp sambal oelek
75g bean sprouts
Pinch of salt
Place noodles in a heatproof bowl. Cover with plenty of boiling water and set aside, stirring occasionally to separate, for 5 minutes or until soft.
Meanwhile, heat 2 teaspoons of oil in a wok over medium-high heat. Add eggs, tilting wok until they cover base and sides. As omelette begins to set, lift edges so uncooked egg runs underneath. Cook for 1 minute or until set. Slide onto a chopping board and roll into a log. Use a sharp knife to cut crossways into thin slices. Place on a plate and set aside until required.
Add another 2 teaspoons of the oil to the wok and increase heat to high. Add the pork and stir-fry for 2 minutes or until browned. Transfer to a bowl and set aside until required.
Heat the remaining oil in the wok. Add the carrot, capsicum, half of the shallots, garlic and ginger, and stir-fry for 1 minute.
Drain the noodles and add to the wok with the pork, prawns, kecap manis and sambal oelek, and stir-fry for 2 minutes or until the noodles are heated through.
Remove from heat. Add the bean sprouts and toss gently until well combined. Taste and season with salt. Divide among serving plates and top with the sliced egg and remaining green shallots. Serve immediately.