Ingredients

Shallow fried egg noodles

250–300g fresh thin egg noodles

400ml neutral cooking oil

½ teaspoon sea salt

Abalone & seasonal vegetables stir fry

1 large carrot, cut into 1 cm rounds

1 bunch bok choy, quartered

100g snow peas, deveined

2 tablespoons neutral cooking oil

1 small brown onion, sliced

2 garlic cloves, minced

425g or 850g canned Eyrewoolf abalone, thinly sliced and liquid reserved

1L chicken stock (reduced salt)

1 tablespoon oyster sauce

1 tablespoon soy sauce

½ teaspoon sea salt

½ teaspoon sugar

½ teaspoon cracked white pepper

2 tablespoons potato starch

4 tablespoons water

½ bunch coriander (optional)

Method

1. In a large fry pan bring the oil to 180C. Place the noodles in the oil and shallow fry for 1–2 minutes, then flip and fry for a further 1-2 minutes or until golden. Remove noodles, place on a serving plate and season lightly with sea salt.
   Duncan’s tip: Strain, reserve and store leftover oil as it can be re-used to fry spring rolls.
2. In a medium pot of boiling lightly-salted water, add the carrots and boil for 2 minutes, then add the bok choy and snow peas for 15 seconds. Strain and place into a large bowl of cold water to stop the cooking process. Strain again then set aside.
   Duncan’s tip: the vegetables are interchangeable, so use your favourites or what’s cheap and in season.
3. Remove the abalone from the can and reserve the liquid.  Prepare the abalone by slicing thinly across the abalone’s small dimensions, approximately 2mm thickness. Set
   aside.
4. In a large fry pan on medium heat, add a few tablespoons of oil and the garlic, and fry for a minute before adding onions. Continue to stir fry until golden or fragrant then add the strained vegetables, oyster sauce, soy sauce, sea salt, sugar and a pinch of cracked white pepper. Stir fry on high for 1 minute then remove and set aside.
5. In the same pan, add abalone liquid and chicken stock, and bring to the boil.
6. Meanwhile, in a small bowl add potato starch and water and mix well to create a loose slurry.
7. Once stock reaches the boil, add 3 tablespoons of potato starch slurry and immediately stir in well for 1 minute or until stock thickens on high heat. If desired thickness is not achieved add more potato starch slurry as required.
8. Add sliced abalone, return stir fried vegetables and warm through on high for 1 minute. Carefully pour gravy and ingredients onto fried noodles and garnish with coriander, chilli and cracked white pepper. Serve with a side dipping sauce of soy sauce and fresh chilli.