375g (12 oz) thin egg noodles (use low fat variety)
125g (4 oz) small peeled shrimp (prawns)
125g (4 oz) chicken breast (all fat removed)
125g (4 oz) lean pork
125g (4 oz) Chinese cabbage
4 green onions
10 shallots (or 2 Spanish onions)
4-5 cloves garlic
3 slices galangal or young ginger
1-2 fresh red chilies or ground chili paste to taste
3/4 cup MCT Oil
2 TBSPNS light soy sauce
1 tspn sugar
1 tspn salt
large pinch of cracked black pepper
sprigs of fresh basil or cilantro (coriander)
Soak the noodles in boiling water to soften and untangle then bring quickly to the boil. Drain,
cover with cold water, drain again and spread in a wire strainer to cool and dry. Thick noodles
will require boiling for at least 5 minutes.
Cut the shrimps in half lengthwise. Slice the chicken and pork, then cut into marrow strips.
Coarsely shred the green vegetables and rinse throughly. Trim the green onions. Cut in half
lengthwise, then into 2.5cm (1 in) lengths. Peel and thinly slice the shallots and garlic. Shred
the ginger. Slit open the chillies and scrape out the seeds. Then cut the chillies into long,
narrow strips. Set a little aside for garnish. Heat the oil in a wok, add the noodles and fry until
they are crisp on the edges. Lift out and set aside.
Reheat the pan and stir fry the chicken and pork until they change colour. Push to one side of
the pan, add the onions, garlic, ginger and chili and stir fry for about 2 minutes, until the onions
are soft. Add the shrimp and cabbage and toss everything together. Stir in the seasonings and
mix thoroughly. Return the noodles, toss lightly to reheat and mix. Arrange on a serving platter.
Garnish with the herbs and reserved chili shreds
125g (4 oz) small peeled shrimp (prawns)
125g (4 oz) chicken breast (all fat removed)
125g (4 oz) lean pork
125g (4 oz) Chinese cabbage
4 green onions
10 shallots (or 2 Spanish onions)
4-5 cloves garlic
3 slices galangal or young ginger
1-2 fresh red chilies or ground chili paste to taste
3/4 cup MCT Oil
2 TBSPNS light soy sauce
1 tspn sugar
1 tspn salt
large pinch of cracked black pepper
sprigs of fresh basil or cilantro (coriander)
Soak the noodles in boiling water to soften and untangle then bring quickly to the boil. Drain,
cover with cold water, drain again and spread in a wire strainer to cool and dry. Thick noodles
will require boiling for at least 5 minutes.
Cut the shrimps in half lengthwise. Slice the chicken and pork, then cut into marrow strips.
Coarsely shred the green vegetables and rinse throughly. Trim the green onions. Cut in half
lengthwise, then into 2.5cm (1 in) lengths. Peel and thinly slice the shallots and garlic. Shred
the ginger. Slit open the chillies and scrape out the seeds. Then cut the chillies into long,
narrow strips. Set a little aside for garnish. Heat the oil in a wok, add the noodles and fry until
they are crisp on the edges. Lift out and set aside.
Reheat the pan and stir fry the chicken and pork until they change colour. Push to one side of
the pan, add the onions, garlic, ginger and chili and stir fry for about 2 minutes, until the onions
are soft. Add the shrimp and cabbage and toss everything together. Stir in the seasonings and
mix thoroughly. Return the noodles, toss lightly to reheat and mix. Arrange on a serving platter.
Garnish with the herbs and reserved chili shreds
Little Leakers
Fried Noodles