I made it up 🙂
Ingredients:
• Dark soy sauce
• Oyster sauce
• Fish sauce
• Minced garlic (5-6 cloves)
• Minced ginger (1 knob)
• Rice noodles (I used 4 nests)
• Spring onions (chop the greens and reserve on the side for garnish, chop the whites for frying)
• Two birds eye chilis, chopped
• Mushroom stir fry bag (the one I got included bean sprouts and peppers and cabbage etc)
• Bag of raw king prawns (I had 185g bag, frozen)
• MSG for seasoning (optional)
• Sesame oil for garnish (optional)
• Egg, of course 😉
• Salt and pepper
Method:
• Add all the vegetables to a medium hot frying pan, I used sunflower oil
• Season with salt and pepper, leave to cook for a few minutes, move around using tongs as it cooks or chopsticks
• Once the vegetables look kinda cooked after 5-6 minutes add the prawns and move around in the pan until pink and cooked
• Add all the sauces and move around. I normally eyeball it but the amount you add depends on the amount of noodles you’ll add to it because you want the noodles to look nice and brown. I think I did around 2-3 tablespoons of each, except the fish sauce, don’t be too liberal with that, just a few swirls on the pan is enough
• Boil your noodles on the side. Once done, add and mix. If the noodles don’t look like they have enough sauce / look patchy and white in some bits keep stirring and optionally add a bit more sauce if needed
That’s it for the noodles.
Make sure you plate noodles before starting on the egg cause you wanna slip it straight on top when it’s done.
The egg:
• Small frying pan. High heat. Wait until that pan is really good and hot. Add oil.
• Crack the egg and immediately keep moving it around. You want that nice crunchy brown on the outside and soft yolk in the middle
• I can’t tell you exactly how long it’ll take because this is all about eyeballing it, but it’ll be quicker than you think. Probably a minute?
Slide it onto the noodles, bit of seasoning and garnish 🙂
by soraal