Name: Malaysian Stir-Fried Rice Noodles
Yield: Yield: 6 Portions
Cuisine: Singaporen
Ingredients: 1 lb/454 g shrimp, peeled, deveined; 8 green onions, thinly sliced; 1 fl oz/30 mL thick, dark soy sauce; 1 fl oz/30 mL chili paste or sriracha; 2 fl oz/60 mL light soy sauce, not low-sodium; 3 garlic cloves, sliced; 4 oz/113 g bean sprouts; 4 Chinese dry sausages (lap cheong), thinly sliced on the bias; 2 fl oz/60 mL vegetable oil, plus as needed; 6 eggs; 2 lb/907 g dried rice noodles, wide ribbon–style

Preparation info

Yield:
6
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 lb/907 g dried rice noodles, wide ribbon–style
6 eggs

Method

Soak the rice noodles in boiling water until soft, about 10 minutes. Drain, rinse in cold water, and reserve.
Crack all the eggs in a bowl but do not beat. Reserve at room temperature.
In a wok or similar pan, heat the vegetable oil over medium to high heat. Add the sausages and stir-fry until lightly browned and some of the fat has rendered. Add the

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Malaysian Stir-Fried Rice Noodles

Ingredients

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