2 tbsp vegetable oil
3 tbsp kecap manis (or dark sweet soy sauce)
3 tbsp light soy sauce
2 tbsp ketchup
1 tsp shrimp paste
1 tsp chilli powder
1 tablespoon sesame oil
3 garlic cloves, chopped
200g (7 oz) sliced pork (scotch fillet or fillet is great)
200g (7 oz) peeled and deveined prawns
1/4 cup sliced white cabbage
400g (14 oz) fresh Chinese egg noodles
1/2 cup bean shoots
1/4 cup sliced spring onions (scallions)
sliced red chilli, to serve
lime wedges to serve
Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Heat a wok or non-stick frying pan over medium low heat. Add in 1 tablespoon of oil into the pan. Pour the egg into the pan and swirl to coat the bottom of the pan, using a spatula to spread the egg out. Cook, untouched over low heat until egg sets and releases. Use a spatula to transfer the egg to a cutting board and slice into thin ribbons.
In a small bowl, mix together the kecap manis, soy sauce, ketchup, sesame oil, shrimp paste and chilli powder.
Heat the remaining one tablespoon of oil in a wok or large frying pan over high heat. Add the garlic and cook for 30 seconds. Add the pork and stir-fry until almost cooked. Add the prawns and stir-fry until cooked. Then add the cabbage, noodles, bean shoots, spring onions (Scallions) and the sauce you made earlier. Stir-fry until well coated. Remove from heat and transfer to serving bowls
Top with chilli and serve with a lime wedge.