INGREDIENTS:
Noodle Ingredients:
- 20 oz. fresh flat rice noodle
- 10 large shrimp, cleaned, shelled and deveined
- 1/2 lb. ground pork, marinated with 1 tbsp. light soy sauce, 1 tsp. cornstarch, 1 tsp. sesame oil, pinch of sugar and pepper
- 1/2 cup green onions, cut into roughly 1-1/2 inches long
- 1-1/2 cup bean sprouts
- 1 fish cake patty, sliced thinly
- 2 eggs
- 3 cloves garlic, minced
- 1/2 tsp. chili pepper flakes (optional)
- Oil for frying
Sauce Ingredients:
- 2 tbsp. light soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
INSTRUCTIONS:
- Prepare the noodles - Remove the caked noodles from the packaging and place it on a microwave safe dish. Cover them with a damn paper towel and microwave for 5 minutes or until heated through and have softened. Transfer the noodles to a colander and rinse them under a running faucet. Use your hands to loosen the noodles and separate the strands. Once the noodles have been separated, drain well and set aside. If you find that the noodles in the center are still hard and breaking into pieces, re-heat them more in the microwave. They need to be softened or the strands won't separate properly.
- Prepare the sauce - combine all the sauce ingredients in a bowl and mix well. Set aside until ready to use.
- Start cooking - During the cooking stage, keep your burner on high heat throughout. This means you have to pay attention to the food and work quickly, stirring the ingredients together frequently to prevent burning. Heat 3 tbsp. vegetable oil in a wok. Add the minced garlic and cook until fragrant. Be careful not to allow the garlic to burn. Add the pork and stir fry until no longer pink.
- Next, add the shrimp and fish cake to the wok and stir fry for a minute. Push all ingredients to the side then crack the eggs into the center of the wok. Allow the eggs to cook partially then mix with the other ingredients. Stir fry until the shrimp is cooked through.
- Add the noodles, bean sprouts, green onions and sauce. Continue to stir fry until the noodles have soaked up the sauce and all ingredients have been evenly distributed. Transfer to a dish and serve immediately.
Source: The Red Gingham
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