Recipe by Grace Lynn
This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!
Top Review by KMSAGB
This was absolutely gorgeous and has gone down as one of my favourite meals. We made alot of alterations however - we didn't use the pork, shrimp, ham or coriander. We just keep this is a chicken dish but the flavours were still delicious.
- 7 -8 ounces fine dried noodles (rice sticks)
- 3 large eggs
- 2 tablespoons curry powder
- 2 teaspoons oriental sesame oil
- 5 tablespoons peanut oil or 5 tablespoons vegetable oil
- 8 ounces medium shrimp, shelled and deveined
- 4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
- 4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1 -2 fresh hot chili pepper, partly seeded and slivered
- 3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne
- 1⁄2 red bell pepper, cut into 1/4 inch julienne
- 1⁄2 green bell pepper, cut into 1/4 inch julienne
- 12 whole scallions, cut diagonally into 1 1/2 inch lengths
- 1 1⁄2 cups fresh bean sprouts or 1 1⁄2 cups shredded napa cabbage
- 1⁄2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 pinch salt
- 2 tablespoons chopped fresh cilantro
Directions See How It's Made
- Bring a large pot of water to a boil.
- Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
- Drain and rinse under cold water.
- Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
- When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
- Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
- Pour in the egg mixture and immediately reduce the heat to low.
- Scramble the eggs until just set; turn out onto a plate and reserve.
- Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
- Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
- Remove the shrimp and reserve in a small bowl.
- Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
- Add the pork and chicken and stir fry until just cooked, about 1 minute.
- Remove and reserve in a small bowl.
- Place a large, heavy wok over high heat.
- When very hot, spoon in 2 tablespoons of the oil.
- Add the ginger, garlic, chilies, and the remaining curry powder.
- Stir fry until fragrant, about 30 seconds.
- Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
- Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
- Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
- Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
- Pour in the chicken broth and bring to a boil.
- Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
- Toss well and add the salt and the reserved scrambled eggs.
- Sprinkle on the cilantro and turn out onto a larger platter.
- Serve hot.