serves
1
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 6
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
Ingredients
- 1 pack (120g) of Korean instant noodles
- 1 tbsp vegetable oil
- 1 egg
- 2-3 cloves garlic, chopped
- 2 Thai hot chillies (or another spicy red chilli)
- 100 g prawn meat, very finely chopped
- 1 calamari tube, cut into thin strips
- ½ cup snake beans, cut into 1 cm pieces
- 1 tsp dark soy
- 2 tsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 2 cups holy basil (krapow basil leaves), or Thai basil
Instructions
- Crush the garlic and chilli with a pinch of salt, not too finely, in a mortar and pestle.
- Add instant noodles to a pot of boiling water.
- Add vegetable oil to a hot wok over high heat. Add the egg and scramble. Add garlic and chilli and fry for 30 seconds or until fragrant. Add the prawns and cook for 30 seconds, add the calamari.
- Season with dark sweet soy, light soy, oyster sauce, fish sauce, and sugar. Add snake beans and stir through.
- Transfer the cooked noodles to the wok, and toss to coat all of the noodles in the sauce. Turn off the heat before adding Thai basil to the wok. Stir to wilt in the residual heat.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 6
