500g fresh flat rice noodle sheets
50ml oil
2 tablespoons minced Chinese radish
3 red chillies
2 cloves of minced garlic
200g green prawns (peeled and de-veined)
1 Lup Chong (Chinese sausage), sliced
2 beaten eggs
2 teaspoons thick dark soy
1-2 tablespoons light soy
generous handful of bean shoots
30gm garlic chives, cut into 2.5 cm lengths
salt and pepper to taste
Pound the sliced chillies to a paste. Cut rice noodle sheets into 1cm length strips, separate gently. If there's too much oil on the noodles pour hot water over them, as oil is used to stop the fresh noodles sticking in the refrigeration process. Drain immediately in a colander and loosen with chopsticks to prevent sticking.
Heat oil in a hot wok. Add the minced radish, chilli paste and garlic. Stir fry for 10 seconds. Add prawns and stir. Add the noodles and toss. Add Lup Chong. Push noodles to one side and pour egg into the centre - bring the noodles back and stir fry with the egg. Add the sauces, gently coating the noodles, then add garlic chives and bean shoots. Stir fry until cooked. Serve immediately.
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