Ingredients

• 6 cloves garlic, finely chopped
• shrimp (de-shelled, de-veined, de-tailed – soak in cold water with 2Tbs sugar for 30mins)
• cuttlefish (chopped into bite-size pieces and fried)
• bean sprouts, de-tailed
• 1lb flat rice noodles, cooked
• fish cake, sliced
• 2 eggs
• Chinese chives, chopped into 2 inch pieces

Sauce (mix well)

• 5 tablespoons soy sauce
• 1 1/2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon fish sauce
• scant 1/2 teaspoon salt
• 2 dashes white pepper

Chilli Paste (can use a pre-made sambal chili paste instead)

• 1 oz. seeded dried red chiles (soak in water)
• 2 fresh red chilies (seeded)
• 3 small shallots (peeled and sliced)
• 1 teaspoon oil
• A pinch of salt

 

Directions

1. (skip is using pre-made paste) Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside.
2. Heat oil on high until it starts to smoked. Add garlic and do a quick stir
3. Put in half the prawns and cuttlefish, fry until prawns change color
4. Add half the bean sprouts and half the noodles
5. Add half the sauce and stir vigorously to blend
6. Add fish cake
7. Push the noodles to one side, pour a little oil and crack two eggs into it. Break the eggs up with the wooden spoon to mix the yolks and whites up, then push the noodles over it. Wait 15 seconds.
8. Add chili paste, chives, and continue to stir-fry until egg is cooked through.