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.
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.
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.
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
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