Recipe from: Adrian Richardson

Ingredients

• 3 eggs, lightly whisked
• 200 g Soji mushroom cut
• 3 Shitaki mushrooms sliced
• 150 gm Pork filet or loin sliced
• 150 gm Prawns, shelled and deveined
• ¼ cup peas
• 400 g Rice noodles, pulled apart
• 3 Tablespoon olive oil
• 100 g Tofu
• ½ Onion diced
• 1 knob Ginger, peeled
• 3 cloves Garlic, sliced
• 6 curry leaves
• Sauce
• 3 Tablespoon Crispy chilli oil
• ¼ cup Siracha
• ¼ cup Hoisin
• ¼ cup light soy (low sodium)
• 2 Chilli (red and green)
• ½ bunch Coriander
• 3 spring onions sliced
• 1 Tablespoon butter
• Deep fried shallots
• Sesame seeds toasted

Method

1. Heat a wok over high heat with a little oil until smoking hot. Lightly whisk the
eggs, keeping some streaks of yolk visible.
2. Pour the eggs into the wok, allow them to set, then gently scramble and fold until
just cooked. Remove from the wok and set aside.
3. Add more oil to the hot wok, plus a few drops of sesame oil if using. Add the tofu,
onion, garlic, ginger, curry leaves, and fresh chillies. Stir-fry until fragrant and
lightly coloured.
4. Add the mushrooms and stir-fry until softened and starting to brown.
5. In a small bowl, mix together the chilli oil, sriracha, hoisin sauce, and light soy
sauce. Adjust to taste and set aside.
6. Season the pork and prawns with salt and pepper, then add to the wok. Stir-fry
over high heat until just cooked and lightly browned.
7. Separate the rice noodles by hand and add them to the wok. Stir-fry to soften
and let them absorb the pan juices.
8. Add the prepared sauce and toss everything together until the noodles are
evenly coated.
9. Add chopped coriander and spring onion. Slice the cooked egg into strips and
fold through the noodles.
10. Add a small knob of butter and toss until everything is glossy and heated
through.
11. Serve immediately, making sure the pork, prawns, mushrooms, and egg are
evenly distributed.