John Myers
Asia Noodle Shrimp Omelette Wok
The perfect asia noodle shrimp omelette wok recipe with a picture and simple step-by-step instructions.
additionally the following spices, if you like:
- 250 g Mie noodles
- 1 bunch Chives
- 5 Pc. Eggs
- Salt pepper
- 3 tbsp Sesame oil
- 1 Pc. Onion
- 2 cm Ginger
- 450 g Broccoli
- 2 Pc. Large carrots
- 150 ml Vegetable broth
- 3 tbsp Sweet Chili Sauce
- 3 tbsp Soy sauce
- 1 glass Bamboo shoots
- Gomasio, Scampi salt from Schuhbeck, Gardens of Siam from Herbaria
- Bring the water to the boil in a saucepan, then remove from the stove and let the Mie noodles simmer for about 4 minutes. Then stir the pasta well and drain.
- For the omelette, whisk the eggs in a bowl (add a dash of mineral water or milk if necessary), season with salt and pepper (I used the scampi salt here). Stir in about half of the chopped chives. Heat a tablespoon of oil in a pan, add the egg mixture and let it set over medium heat with the lid on. Then slide the omelette onto a plate and, when cooled, roll up and cut into thin strips.
- Peel and finely dice the onion and ginger each. Heat the rest of the oil in a wok and sweat both in it. Cut broccoli into florets, carrots into thin slices or sticks and add both. Add the prawns as well. Fry for about 4 minutes, then pour the vegetable stock, chilli and soy sauce on top, and let it simmer a little.
- Stir in the drained bamboo shoots and heat. Fold in the pasta, remaining chives and strips of omelette. I also added a little Gomasio and an Asian spice (Gardens of Siam) to taste.
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