Ingredients

Method

• 8 free-range eggs
• 3 T oil
• ½ t shrimp paste
• 2 red chillies, chopped
• 3 chicken breasts, thinly sliced
• 300 g rice noodles, soaked
• 4 spring onions, thinly sliced
• 200 g straw mushrooms or brown mushrooms, sliced
• 4 T fish sauce
• 4 T lime juice
• 1 T brown sugar
• 10 g coriander
• 100 g roasted cashew nuts

Method

Ingredients

Beat the eggs. Heat a little of the oil in a wok or frying pan over a medium heat. Pour in a little of the egg mixture (remember you need to make 6 omelettes). Swirl the egg around the pan. Cook then flip to cook the other side. Remove and keep warm.

Cook the paste in the remaining oil for 1 minute. Add the chillies and chicken, and cook for 3 minutes.

Add the noodles, spring onions, mushrooms, fish sauce, lime juice and brown sugar, and cook for 1 minute. Toss in the coriander and nuts.

To serve, place an omelette in a small steamer, Chinese box or bowl. Fill with the noodles and eat straight away.