| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Nancy, Lam’s, Wok, Wiz |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Flat rice noodles |
| 6 |
oz |
Prawns; (peeled and |
|
|
; de-veined) |
| 1 |
|
Fish cake; (sliced) |
| 3 |
|
Cloves garlic |
| 2 |
tb |
Soya sauce; (light), up to 3 |
| 1 |
tb |
Dark sweet sauce |
| 8 |
|
Floz stock or water |
| 2 |
|
Stalks spring onion |
| 4 |
oz |
Bean sprouts |
| 2 |
|
Eggs |
| 2 |
tb |
Oil |
| 1 |
tb |
Chilli sauce |
INSTRUCTIONS
Slice the prawns into two and slice the fish cake. Crush the garlic
and chop. Slice the spring onion. Loosen the rice noodles. Wash the
bean sprout.
Heat the oil and fry the garlic until light brown. Add the fish cake,
the prawns, and the eggs and continue to stir. Add the noodles and
the chilli sauce and toss for 5 minutes.
Add the stock and keep the flame high. Finally add the sauces, and
just before you transfer to a serving plate add the bean sprouts and
stir for
30 seconds.
Garnish with spring onion and serve hot.
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