Bay Bugs Pan Seared on Noodles with Chilli Oils

Bay bugs (Moreton Bay bugs) are an Australian shellfish delicacy with sweet, lobster-like tail meat that sears up beautifully in a hot pan. This dish gives them the wok treatment: pan-seared bug tails served over stir-fried egg noodles loaded with speck, smoked eel, red capsicum, shallots, and green peas, then drizzled with a homemade chilli-turmeric oil.

The noodle base is a high-heat wok situation. Red onion, speck (a dry-cured, smoked pork similar to bacon but firmer), capsicum, shallots, smoked eel, and peas all get tossed fast and hot until just cooked, then the noodles go in and everything gets tossed until steaming.

The chilli-turmeric oil is the finishing touch that ties it all together. Oil heated in a clean wok with red pepper flakes and turmeric until the spices start to stick, then strained so you get a bright golden, aromatic oil without any gritty bits. Pour it around the plate and over the bugs for color and a warm, earthy heat.

A splash of sweet soy sauce (kecap manis) at the end adds a glossy, caramel-like sweetness that balances the chilli heat. Fresh coriander on top finishes it off.

Chef Tips

• Sear the bug tails in a screaming hot pan. You want a golden crust in about 2 minutes per side without overcooking the delicate meat
• If you can’t find bay bugs, substitute lobster tails or large prawns split lengthwise
• The smoked eel and speck are optional but add incredible smoky depth to the noodles
• Strain the chilli oil through a fine mesh sieve. Any turmeric solids left in the oil will taste gritty

Variations

• Prawn version: Use 6-8 large prawns instead of bay bugs for a more accessible take
• Vegetarian noodles: Skip the bug tails, speck, and eel. Add firm tofu and extra vegetables for a plant-based version with the same chilli oil finish