This recipe was published in The Observer Food Monthly, January 2015
So you don’t overcook the ingredients, prepare them all in advance so they are ready for the frying pan.
Slice the shallot into disks and finely slice the leeks into circles approximately 3mm thick. Slice the chilli and tease the noodles apart. Julienne the carrot into thin strips, then roughly chop the coriander.
In a large frying pan gently fry the shallot with a dash of oil over a medium heat until lightly browned, approximately 1 minute.
In a small bowl beat together the eggs, sugar, salt, pepper and soy sauce, pour over the browned shallots, then cook until set. Remove from the pan and set aside.
Add 2 tablespoons of oil to the frying pan, add the leeks and half of the chilli, fry for 1 minute, stirring to stop them from sticking to the pan and allowing them to cook evenly. Once the leeks have started to wilt, add half the noodles to the pan with 2 tablespoons of oyster sauce.
Stir constantly for 2 minutes. When the noodles have started to soften add the rest of them and a further 2 tablespoons of oyster sauce. Stir-fry for another 2 minutes.
Add the carrots and the peas and continue to fry for a further minute.
Using a fork mash the omelette until it is in little chunks and add to the pan, then stir well for another minute.
Turn off the heat and add half of the chopped coriander, and stir well. Serve in dishes and garnish with the extra coriander and chilli.