Ingredients
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250g Chang's rice vermicelli noodles
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2 tablespoons vegetable oil
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5 eschalots, peeled, thinly sliced
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2 garlic cloves, thinly sliced
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300g medium green prawns, peeled, tails intact, deveined
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1 medium tomato, diced
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2 cups roughly shredded wombok (Chinese cabbage)
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1/4 cup kecap manis
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2 tablespoons oyster sauce
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1/2 teaspoon hot chilli sauce
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1/2 teaspoon ground white pepper
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1 egg, lightly beaten
Method
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1Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes or until just softened. Drain.
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2Heat a wok over medium-high heat. Add oil. Swirl to coat. Add eschalots and garlic. Stir-fry for 1 minute or until softened. Add prawns. Stir-fry for 3 minutes or until prawns are just pink. Add tomato and wombok. Stir-fry for 1 minute or until heated through.
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3Add noodles, kecap manis, oyster sauce, chilli sauce and pepper. Toss to combine. Add egg. Stir-fry for 1 minute or until egg is cooked. Serve.
Source: taste.com.au
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