Ingredients
Scale
- Oil or pork lard
- 450g Fresh thick rice noodles, 8 ounces
- 2 Chinese sausages, thinly sliced on a diagonal
- 2 cloves Garlic, diced
- 10 Large shrimp
- 10 slices Fish cake
- 1 bunch garlic chives, cut into 4cm lengths
- 1 Large egg, duck, or chicken
- 2 handfuls of Bean sprouts
Sauce
- 1/2 tbsp Sugar
- 1/2 tbsp Dark caramel
- 1 tsp Dark soy sauce
- 1/4 tsp White pepper
- 1 tsp YumYum, you can buy it here or use MSG
- 1/2 tsp Chicken powder
- 1 tsp Oyster Sauce
- 1 tbsp Water
Instructions
- Mix all the sauce ingredients in a bowl and set aside.
- Heat a wok over high heat and add a bit of oil or pork lard.
- Add the Chinese sausages and stir-fry until they release their oil and are slightly crispy. Remove and set aside.
- In the same wok, add the diced garlic and stir-fry until fragrant.
- Add the shrimp and cook until they turn pink. Remove and set aside with the sausages.
- Add the fish cake slices to the wok and stir-fry briefly.
- Add the rice noodles to the wok and stir-fry, making sure to separate them and coat them evenly with the oil.
- Pour the sauce over the noodles and stir-fry until the noodles are well-coated and heated through.
- Push the noodles to one side of the wok and crack the egg into the other side. Scramble the egg until cooked, then mix with the noodles.
- Add the garlic chives, bean sprouts, shrimp, and sausages back into the wok. Toss everything together until well-mixed and heated through.
- Serve hot, garnished with extra garlic chives or bean sprouts if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Malaysian Chinese
Nutrition
- Serving Size:
- Calories: 587
- Sugar: 9.9 g
- Sodium: 4308.2 mg
- Fat: 20.7 g
- Carbohydrates: 68.5 g
- Fiber: 2.9 g
- Protein: 30.7 g
- Cholesterol: 163.1 mg