Step 1

Combine shrimp paste, sambal oelek, sesame oil, kecap manis and light soy sauce in a bowl and set aside.

Step 2

Heat a splash of oil in a seasoned wok over medium-high heat. Add the egg and swirl around the hot wok to form a thin omelette. Cook until just set, transfer to a chopping board. Roll omelette and slice into 5mm ribbons and set aside.

Step 3

Heat a little more oil to the wok and add pork, tossing until almost cooked.

Step 4

Add peeled prawns and cook for a minute each side or until opaque.

Step 5

Add cabbage and bean shoots and toss lightly

Step 6

Add noodles and sauce mix and stir fry until evenly coated.

Step 7

Add spring onions (reserving a tbsp full), and egg noodles and toss lightly.

Step 8

Serve topped with slices of birdseye chilli, spring onions and a wedge of lime