S p i c y S t i r - F r i e d R i c e N o o d l e

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 onions, chopped
1/4 cup dried shrimps
1/2 cup anchovies
2 small eggs
Method
Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain. Beat eggs
with fork in a small bowl, with a pinch of salt and black pepper. Spray non-stick frying pan
with cooking spray and fry beaten eggs. Remove and slice egg into strips. Heat canola oil
in non-stick frying pan.
Once hot, fry anchovies until golden brown and fragrant. Remove and use kitchen paper
towel to soak up excess oil from anchovies. Still using the remaining oil, saute garlic,
onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.
Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked). Add
curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir
fry. Add pre-soaked noodle and stir-fry until noodles are cooked. 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). Top with crispy anchovies and sliced
egg-strips before serving.
1 tablespoon curry powder
1 tablespoon shrimp paste
1 tablespoon oyster sauce
soy sauce, to taste
black pepper, to taste
salt, to taste
chili flakes, to taste
3 tablespoons olive oil