serves
2
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
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Ingredients
- 2 tbsp vegetable oil
- 50 g Chinese fried fish cake, sliced
- 50 g Chinese sausages, sliced diagonally
- 12 raw prawns, peeled and deveined
- 3 cloves garlic, chopped finely
- 400 g fresh flat rice noodles
- ½ tsp fish sauce
- 5 tbsp soy sauce
- 1½ tbsp dark soy sauce
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp ground white pepper
- 400 g blood cockles, blanched shells removed
- 1½ tsp Malaysian shrimp sambal
- 1 cup fresh bean sprouts, rinsed with cold water and drained
- 4 large eggs
- 1 bunch Chinese chives, cut into 5cm lengths
Instructions
- Add vegetable oil to a hot wok over high heat. Once the oil is smoking add the prawns, fish cake, Chinese sausages. Stir. Once the prawns are cooked add the garlic and saute for 20 seconds or until fragrant. Add the rice noodles, toss. Saute the noodles for a few minutes until they begin to char.
- Add fish sauce, dark soy, light soy, sugar and white pepper.
- Push the noodles to one side of the wok, add the egg to the free side, break it up. Once the egg is two-thirds cooked, mix it through the noodles.
- Add the cockles and sambal. Add the beansprouts, saute for 20 seconds, you want to retain the freshness. Add the garlic chives, toss through. Taste and adjust the seasoning. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
