Ingredients
- 2 Chinese sausages (lap cheong)
- 14 oz (400 g) fresh flat rice noodles
- 1 tablespoon Chinese chilli sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 fl oz/¼ cup (60 ml) vegetable oil
- 9 oz (250 g) small raw prawns (shrimp) peeled and deveined tails intact
- 3 garlic cloves chopped
- ¼ teaspoon ground white pepper
- 2 eggs lightly beaten
- large handful garlic chives cut into short lengths
- large handful bean sprouts trimmed
How to Make It
- Put the sausages in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then drain. When cool enough to handle, cut the sausages into thin slices. Place in a bowl and set aside.
- Place the noodles in a colander. Run some warm water over them, gently separating the noodles using your hands. Leave in the colander to drain.
- In a bowl, mix together the chilli sauce, light soy and dark soy sauces. Set aside.
- Heat the oil in a wok over high heat, swirling the wok around to coat it in the oil. Add the Chinese sausage and stir-fry for 1 minute. Now add the prawns and garlic and stir-fry for 1 minute, or until the prawns have just turned pink.
- Add the noodles, the soy sauce mixture and white pepper. Stir-fry for 2–3 minutes, or until the noodles are well coated and caramel brown.
- Clear some space in the bottom of the wok. Add the beaten eggs and leave to cook for 1 minute, or until the egg just starts to set around the edge.
- Fold the egg through the noodles. Add the garlic chives and bean sprouts and stir-fry just until they have wilted. Serve hot.