Incredients:
1 bin coconut milk
1 box giant scampi in garlic sauce
2 small carrots
4 charlot onions
1 glas of bamboo sprouds
3 eggs
1/3 of a zuccini
1/2 stick of porree
50ml rum
3 spoons soy sauce
2 spoons curry pulver white
1 tea spoon garlic
1 tea spoon pepper
3 handfull mie noodles
water
flour
3 tea spoons salt


How to:

Put a pot of water including 1 tea spoon salt on the stove 'n let it boil, then add the noodles.
Now cut the porree into thin rings, the carrot 'n zuccini into small stripes 'n the onions into little cubes.
Once done place a wok on the stove 'n fill the bin of coconut milk in on middle heat.
Add half(!) the content of the garlic sauce coming with the giant scampi 'n discard the other half or it turns out too oily.
Next you add the porree, onions, zuccini and carrots, stir it with a wooden spoon 'n pour the soy sauce and rum over it.

Let it cook on middle heat for about 10 minutes then add the spices to the mix and throw in the scampi.
Once you mixed it all well 'n good place the glas cover over the wok 'n continue cooking it on low heat for about 20 minutes while stirring it some every 3-5 minutes.

When the noodles are ready throw them in a sieve and let the cooking water drip off.
As soon as they are dry add them to the wok and use the sieve for the bamboo sprouds.
Let them dry as well and add them to the wok as well.

Now let it cook about 10 more minutes and crack open the eggs over a cup.
Stir them and pour them on top of the contents of the wok.
Remove the glas cover now and keep cooking it on mdium heat for about 10 more minutes, stirring it from time to time.
In the meanwhile take the cup you previously used for the eggs and fill it with about 75ml of water.
Add 3-4 spoons of flour to it whilst slowly stirring it to prevent flour globs.

When you're done with the flour-water mix add it to the wok and keep working it under the mixutre with the wooden spoon.
The structure should now be... somewhat slimey actually.

From all the cooking and spices the coconut taste and smell should have been subdued greatly, otherwise add more spices to the mix.

After 10-20 minutes more cooking on medium heat you should be good 'n ready to serve it.

Advice: Fill the plate with the noodle/vegetable mix first 'n then place the scampi on top.


One more note: The food may smell terrible while you prepare it... the coconut milk smell and flavour will be strongly reduced over the cooking so bear with it and by all means... don't puke in the wok or you have to start over.