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Fresh Rice Noodles, Fried




Serves 6-8.

Ingredients

1 kg/2 lb fresh rice noodles
250 g/8 oz barbecued pork
250 g/8 oz small prawns
2 lap cheong (Chinese sausage)
125 g/4 oz fresh bean sprouts
3 tablespoons oil
2 teaspoons finely chopped garlic
3 shallots, finely sliced
3-4 fresh red chillies, sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce
2 eggs, beaten
4 spring onions (scallions), chopped
salt and pepper to taste

Directions

Pour boiling water over noodles to soften and separate them. Drain in a colander. Slice pork finely. Shell and devein prawns. Steam sausages for 5 minutes, and when plump and soft, cut into thin diagonal slices. Rinse bean sprouts and pick off tails.

Heat half the oil and fry garlic, shallots and chillies until soft. Add pork, prawns and sausage. Stir-fry for 2 minutes or until prawns change colour. Add bean sprouts and toss for 30 seconds. Turn mixture out of wok, heat remaining oil and stir-fry the noodles to heat through. Add soy sauce and oyster sauce and mix. Push noodles to side of wok, pour eggs and spring onions into the centre and stir till set. Return fried mixture and toss with the noodles. Season with salt and pepper. Serve hot.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)