Directions
- 1Heat the wok over very high heat. Add peanut oil and swirl to coat the wok.
- 2Add the shrimps.
- 3Mix in the garlic & preserved radish. Stir until fragrant.
- 4Add the fish cake, and stir until the shrimps are almost cooked.
- 5Add the noodles. Toss & stir well.
- 6Add in the bean sprouts. Give it a quick toss and stir.
- 7Season with a mixture of soy sauce, dark soy sauce & oyster sauce. Toss and stir well.
- 8Add some chili sauce, if desired.
- 9Toss and stir well again.
- 10Push the noodles aside and add in another 1/2 tbsp of the oil. Crack in the eggs and let it cook until they are almost set.
- 11Push the noodles back. Stir until well combine.
- 12Season with pepper.
- 13Add some chives and cook until well combine.
- 14Serve immediately.
Ingredients
- 500 grams Kway Teow/Flat Rice Noodle, loosen
- 200 grams Bean Sprouts
- 4 cloves Garlic, chopped
- 15 grams Preserved Radish, chopped
- 15 grams Chinese chives, cut into 1" length
- 250 grams Prawns, peeled
- 1 piece Fried Fish Cake, sliced
- 4 large Eggs
- 4 tbsp Peanut Oil
- 0 Ground White pepper
- 0 Chili paste/Sriracha Chili Sauce
- 2 tbsp Oyster Sauce
- 3 tbsp Dark Soy Sauce
- 2 tbsp Soy Sauce
Equipment
wokspatulatongs
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