A quick noodle dish that's full of flavour.
- 3 Chinese sausages (lap cheong)
- 1 tsp vegetable oil
- ¼ cup chopped garlic chives
- 200 g cooked flat rice noodles
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp kecap manis
- 1 tsp sriracha
- 2 eggs
- 50 g bean shoots, plus extra to garnish, optional
- Fried shallots to garnish, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Thinly slice the lap chung and cook in a hot wok with vegetable oil for 1-2 minutes, tossing constantly.
- Add the garlic chives and noodles and give it a quick toss.
- Add in the soy sauces, kecap manis and sriracha and cook, stirring, for 2 minutes then leave to caramelise for 1 minute without touching.
- Make room in half the wok and break two eggs into the space. Cook the eggs, gently stirring.
- Once eggs are cooked toss well with all other ingredients in the wok. Turn heat off and then mix with the bean shoots.
- Serve immediately, garnished with fried shallots and extra bean shoots if desired.