200gm flat rice noodles
1 cup bean sprouts
1 handful of chinese chives, cut into inch long segments
few slices of sausages (optional)
2 Tbsp of cockle flesh (optional)
1 tsp finely chopped garlic
2 Tbsp (30ml) light soy sauce, about 1and 2/3 chinese soup spoon
Some pepper and cooking oil
- Do it plate by plate. Never fry in large amounts. Prepare everything in the portion you need before you start cooking.
- Loosen rice noodles, make sure they don't clump together.
- Heat wok until very hot. Put in little bit of oil, say about 1 tsp and fry prawns until fragrant. Dish up and set aside.
- Put in more oil, say about 2 Tbsp and put in garlic. When garlic is fragrant, put in rice noodles.
- Fry noodles until they look partially 'blistered' by the hot oil. It will be slightly sticky and won't take long if your wok is hot enough.
- Put in little bit of beansprouts and chives. (The small amount of these 2 are cooked to release fragrance by the hot oil) Put in light soy sauce and pepper and continue to fry until the sauce dries up. Push the noodles to the side once a while so that it gets heat and it quickens the drying process. Push it back in to the center and push it out again.
- Push noodles to the side and put egg in the center. (add sausages at this point if wanted)Scramble it a bit and push noodles back onto egg. Toss everything.
- When eggs are fragrant and noodles looks dry (it will have that 'blistered' look again), put in bean sprouts and chinese chives (add cockles if wanted). Toss and fry for a short while and dish up.
Serve with chilli sambal.