Asia Noodle Shrimp Omelette Wok

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.