Spicy Stir-fried Rice Noodle

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 2
• 100 g rice noodles or 100 g vermicelli
• 2 cups chinese cabbage
• 1 cup bean sprouts
• 3 pieces shiitake mushrooms (about 1 cup)
• 2 cloves minced garlic
• 1 small red onion, chopped
• 1/4 cup dried shrimp
• 1/2 cup anchovy (we call it ikan bilis in malaysia) (optional)
• 1 tablespoon curry powder
• 1 tablespoon shrimp paste (belacan powder)
• 1 tablespoon oyster sauce
• soy sauce, to taste
• black pepper, to taste
• salt, to taste
• chili flakes, to taste
• 3 tablespoons olive oil
• 2 small eggs

Recipe

• 1 soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain.
• 2 beat eggs with fork in a small bowl, with a pinch of salt and black pepper.
• 3 spray non-stick frying pan with cooking spray and fry beaten eggs.
• 4 remove and slice egg into strips.
• 5 heat canola oil in non-stick frying pan.
• 6 once hot, fry anchovies until golden brown and fragrant.
• 7 remove and use kitchen paper towel to soak up excess oil from anchovies.
• 8 still using the remaining oil, saute garlic, onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.
• 9 add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked).
• 10 add curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir fry.
• 11 add pre-soaked noodle and stir-fry until noodles are cooked.
• 12 add soy sauce (i use about 1 tablespoon), stir-fry until sauce is well-incorporated in noodles (you may want to taste noodles before adding too much soy sauce).
• 13 top with crispy anchovies and sliced egg-strips before serving.