Spicy Stir-Fried Rice Noodle

Ingredients

• 100 g rice noodles or vermicelli
• 2 cups Chinese cabbage
• 1 cup bean sprouts
• 3 pieces shiitake mushrooms (about 1 cup)
• 2 cloves minced garlic
• 1 small red onion, chopped
• 1/4 cup dried shrimp
• 1/2 cup anchovy (we call it ikan bilis in malaysia) (optional)
• 1 tablespoon curry powder
• 1 tablespoon shrimp paste (belacan powder)
• 1 tablespoon oyster sauce
• soy sauce, to taste
• black pepper, to taste
• salt, to taste
• chili flakes, to taste
• 3 tablespoons olive oil
• 2 small eggs

Directions

1. 1

   Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain.

2. 2

   Beat eggs with fork in a small bowl, with a pinch of salt and black pepper.

3. 3

   Spray non-stick frying pan with cooking spray and fry beaten eggs.

4. 4

   Remove and slice egg into strips.

5. 5

   Heat canola oil in non-stick frying pan.

6. 6

   Once hot, fry anchovies until golden brown and fragrant.

7. 7

   Remove and use kitchen paper towel to soak up excess oil from anchovies.

8. 8

   Still using the remaining oil, saute garlic, onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.

9. 9

   Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked).

10. 10

    Add curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir fry.

11. 11

    Add pre-soaked noodle and stir-fry until noodles are cooked.

12. 12

    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).

13. 13

    Top with crispy anchovies and sliced egg-strips before serving.