Ingredients
fresh flat rice noodle sheets
300g
long red chillies
5
vegetable oil
100ml
garlic cloves
2
dried turnip
1tbsp
lap cheong (Chinese sausage)
1
prawns
8
eggs
2
thick dark soy
2tsp
light soy
2tbsp
salt and pepper bean sprouts
2 handfuls
garlic chives
30g
Made with fresh rice noodles, it is also my go-to dish when I yearn to eat Malaysian food. It is a cinch to make; just have all your ingredients ready, as it is done in a matter of minutes. It is best to cook only a small quantity at a time, so that the noodles take on the charred aroma.
Fresh flat rice noodles are actually cooked, and they are sold in the refrigerated-goods section of Asian grocers. Some are available in sheet form and others are already sliced. They tend to stick, and I find the best method of separating them is to microwave them for 3-4 minutes.
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Serves
2
| Time25 mins
fresh flat rice noodle sheets
300g
long red chillies
5
vegetable oil
100ml
garlic cloves
2
dried turnip
1tbsp
lap cheong (Chinese sausage)
1
prawns
8
eggs
2
thick dark soy
2tsp
light soy
2tbsp
salt and pepper bean sprouts
2 handfuls
garlic chives
30g
Serves
2
| Time25 mins
Method
If the rice noodle sheets come in a piece, cut into 1cm-long strips. Place into a microwave-safe container and heat for 1-2 minutes to loosen. Blend the drained chillies to a paste with 3-4 tbsp of water.
Heat half the oil in a wok over high heat. Add 1 tbsp of the chilli paste and half the garlic. Stir-fry for 5-10 seconds – chillies burn easily! Add half the minced turnip, if using, half the lap cheong, half the prawns and half the noodles, and toss thoroughly for 3-4 minutes.
Push the noodles to the side and add half the beaten egg. Add half the soy sauces, garlic chives and bean sprouts. Stir-fry for another minute and transfer on to a serving plate. Wipe the wok clean with kitchen paper and repeat to make a second serving.
Note: freshly made rice noodles are now available in many Asian grocers. If these are not available, buy the refrigerated packets, though they are brittle and should be brought back to room temperature before cooking. Sambal oelek is a good substitute if you are time poor. Blood cockles are used traditionally. Left over chilli purée can be frozen.
Ingredients
fresh flat rice noodle sheets
300g
long red chillies
5
vegetable oil
100ml
garlic cloves
2
dried turnip
1tbsp
lap cheong (Chinese sausage)
1
prawns
8
eggs
2
thick dark soy
2tsp
light soy
2tbsp
salt and pepper bean sprouts
2 handfuls
garlic chives
30g
Method
If the rice noodle sheets come in a piece, cut into 1cm-long strips. Place into a microwave-safe container and heat for 1-2 minutes to loosen. Blend the drained chillies to a paste with 3-4 tbsp of water.
Heat half the oil in a wok over high heat. Add 1 tbsp of the chilli paste and half the garlic. Stir-fry for 5-10 seconds – chillies burn easily! Add half the minced turnip, if using, half the lap cheong, half the prawns and half the noodles, and toss thoroughly for 3-4 minutes.
Push the noodles to the side and add half the beaten egg. Add half the soy sauces, garlic chives and bean sprouts. Stir-fry for another minute and transfer on to a serving plate. Wipe the wok clean with kitchen paper and repeat to make a second serving.
Note: freshly made rice noodles are now available in many Asian grocers. If these are not available, buy the refrigerated packets, though they are brittle and should be brought back to room temperature before cooking. Sambal oelek is a good substitute if you are time poor. Blood cockles are used traditionally. Left over chilli purée can be frozen.