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Method :
Soak noodles
in cold water for 5 minutes, then drop into boiling water and steep for
about 6-10 minutes until soft. Drain well and rinse in cold water.
Crush garlic
and make into a paste with coriander and turmeric. Heat 1 tbsp oil in a
wok or frying pan and fry seasoning paste for 2 minutes.
Remove
mushroom stems and slice mushrooms thinly. Chop prawns and fish into
small dice and add to the pan together with mushrooms. Fry on moderate
heat for 4 minutes. Remove from pan and keep warm.
Add 2 tbsp
oil to the pan and fry sliced onions and chilies. Add noodles, season
with salt and stir thoroughly. Scatter beanshoots on top and cook,
covered, for 1 minute. Mix beanshoots into noodles and remove from pan.
Pour in beaten egg, swirling pan to make a very thin omelette.
Cook until set, then remove and cool slightly. Shred.
Reheat
noodles, adding half the seafood and mushrooms and half of the shredded
egg to the pan. Lift onto a flat serving dish and garnish with remaining
seafood and mushrooms. Top with shredded egg, chopped spring onions and
coriander sprigs.
Serves 3-4
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