- 100 g dried rice noodles
- 8 whole Shrimp ,peeled and deveined
- 2 whole Eggs
- 1 cup Shredded Napa Cabbage
- 1/2 cup shredded carrot
- 1/2 cup shredded red onion
- 1 fresh green pepper ,shredded (I use half green
and half red)
- 1 scallion or green onion ,cut into 2 inch
- 1/3 cup Chinese Char Siu or sausage ,finely
sliced or shredded
- 1.5 tbsp. vegetable oil
- 1/2 tbsp. golden curry powder
- Stir fry sauce
- 1 tbsp. cooking wine
- 1/2 tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 2 tsp. sesame oil
- 1/2 tbsp. oyster sauce ,optional
- 1 tsp. sugar
- 1/2 tsp. salt or as needed
Instructions How to Make It :
- Pre-soak the rice noodles for around 20 to 30 minutes until
soft and then drain.
- Heat up around 1/2 tablespoon oil in pan and make a thin
omelet. Then shred the egg omelet on your cutting board after cooling down.
- Slice other ingredients and mix the stir fry sauce in a
- Heat up around 1 tablespoon oil in wok over medium fire. Add
shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds
until aroma. Add other side ingredients including carrot, green pepper, onion
and cabbage to fry for another 30 seconds or until they are slightly soften.
- Spread the curry power on the mixture and mix well.
- Add rice noodles in and after that stir in the stir fry
sauce in. Make quick movements to coat all the contents with stir fry sauce
- Add shredded egg omelet and scallions or green onions. Fry
for another 20 second or so.
- Transfer out and serve hot.
Since both soy sauce and oyster sauce contains salt, so I
spare salt in this recipe. For any reason you need to cut or reduce any of the
ingredients, increase the salt amount accordingly.
Please test with small batch firstly as chow Mei fun or
other rice noodles needs frying practices. If you are trying to make a larger
batch, make sure you get a larger wok and stronger fire.
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Source : Recipes