Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Serve of egg noodles |
| 50 grams | Peas |
| ½ \N | Capsicum diced |
| 1 \N | Shallot cut in strips |
| ½ \N | Purple onion diced |
| \N \N | Smoked eel, optional |
| \N \N | Speck, optional |
| \N \N | Chilli and Tumeric oil: |
| 50 millilitres | High quality oil |
| ½ teaspoon | Chilli powder |
| ½ teaspoon | Tumeric |
Cook noodles. Wok fry onion, speck, capsicum, shallots, smoked eel and peas, add noodles and toss until hot. Pan sear cleaned bug tails, then place noodle mix on a plate. Arrange bugs on top of the noodles.
Place oil in a clean wok, add chilli and tumeric. Cook lightly until tumeric and chilli begins to stick. Strain the oil and pour around the plate and on the bugs. Add splashes of sweet soy sauce and garnish with a sprig of coriander.