Malaysian Stir-Fried Rice Noodles

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

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

Asia
Malaysia
Singapore
Indonesia
Noodles
Street Food
South East Asia

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