Spicy Stir-Fried Rice Noodle

Recipe by WaterMelon
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READY IN: 1hr 20mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain.
  • Beat eggs with fork in a small bowl, with a pinch of salt and black pepper.
  • Spray non-stick frying pan with cooking spray and fry beaten eggs.
  • Remove and slice egg into strips.
  • Heat canola oil in non-stick frying pan.
  • Once hot, fry anchovies until golden brown and fragrant.
  • Remove and use kitchen paper towel to soak up excess oil from anchovies.
  • Still using the remaining oil, saute garlic, onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.
  • Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked).
  • Add curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir fry.
  • Add pre-soaked noodle and stir-fry until noodles are cooked.
  • Add soy sauce (i use about 1 tablespoon), stir-fry until sauce is well-incorporated in noodles (you may want to taste noodles before adding too much soy sauce).
  • Top with crispy anchovies and sliced egg-strips before serving.
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