Ingredients

The following ingredients have 3 Servings
  • 5 dried long red chillies, torn and softened in hot water
  • 300 gm fresh flat rice noodle sheets (see note)
  • 125 ml (½ cup) vegetable oil
  • 2 garlic cloves, finely chopped
  • 8 small green prawns, peeled, tails intact, deveined
  • 1 lap cheong (Chinese sausage), thinly sliced
  • 1 tbsp dried turnip (optional; see note), finely chopped
  • 2 eggs, beaten
  • 2 tsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 handfuls of bean shoots
  • 30 gm garlic chives, cut into 5cm lengths

Instruction

  • Drain chillies and blend to a fine paste with 3 tbsp water in a small food processor (see note).
  • Cut noodle sheets into strips about 1cm wide and carefully separate them with your fingers.
  • Heat half the oil in a wok over high heat. Add a tablespoon of chilli paste and half the garlic. Stir fry for 5-10 seconds – the chilli paste burns easily. Then add half the prawns, half the lap cheong, half the dried turnip and half the noodles, toss well to coat and combine, and stir-fry until lightly charred (3-4 minutes).
  • Push noodles to the side of the pan and add half the beaten egg. Add half the soy sauces, half the bean shoots and half the garlic chives, stir-fry to combine (about 1 minute), season to taste, then transfer to a serving plate.
  • Wipe wok clean with paper towels and repeat with remaining ingredients to make a second serve.