Malaysian Fried Rice Noodles
1 chicken breast
9oz dried wide rice noodles
3 Chinese pork sausages or 6 oz smoked ham
9oz raw large prawns
4 tbsp oil
3 small onions sliced into thin rings
3-4 red or green chiles, finely chopped, or 1tsp Cathy's Chili Pepper Flakes
2 garlic cloves, finely chopped
4 ½oz bean sprouts
3 tbsp light soy sauce, and more if needed
4 tbsp chicken stock
2 scallions, sliced diagonally
1. Put the rice noodles in a bowl and cover generously with warn water. Let soak until soft, about 30 minutes or according to package instructions, stirring every so often, while you prepare the remaining ingredients. When the rice noodles have soaked for long enough, thoroughly drain them in a colander, shaking will, then fork them through to separate the strands and set aside.
2. With a cleaver, cut the Chinese sausages diagonally into thin slices if using smoked ham instead, cut into generous 1-inch sticks. Devein the shrimp: run a very sharp knife along the back of each shrimp then lift out and discard the dark intestinal vein with the tip of a knife. It is very important to do this each time you prepare shrimp, as the vein can be gritty and unpleasant to eat. If you have had no time to do so beforehand, prepare the other ingredients now and place them separately in small bowls close to the stove top, as everything must be chopped and readily on hand once you start stir-frying. It is a rapid process and cannot be stopped and started. Beat this in mind every time you make a stir-fried dish, as a little preparation results in a very quick cooking time and crisper, more satisfying meal.
3. Cut chicken breast into small thin strips. Heat wok over medium heat until hot. Drizzle in 1 tbsp of the oil to coat the bottom and sides. Add chicken strips and stir-fry for 3-4 minutes or until chicken strips are no longer pink. Transfer into a bowl and wipe wok clean.
4. Beat the eggs in a bowl. Heat a wok over medium heat until hot. Drizzle in 1 tbsp of the oil to coat the bottom and sides. When the oil is hot, pour in the eggs and stir at once until they are scrambled in small pieces: it will take just 1-2 minutes. Transfer to a bowl.
5. Increase the heat to medium-high and add the remaining oil. When hot, add the onions and stir-fry, tossing, for 3-4 minutes, until they start to brown. Add the chiles, garlic, and Chinese sausages and stir-fry until fragrant, about 30 seconds.
6. Add the shrimp to the wok and stir-fry until they just turn pink, 1- 1 ½ minutes. Increase the heat to high. Add the bean sprouts, rice noodles, soy sauce, and chicken stock and stir-fry for 2-3 minutes, until the ingredients are just wilted.
7. Add the eggs to the other ingredients and stir for 1 minute, until thoroughly missed and very hot. Taste and add more soy sauce, if necessary. Transfer to warmed plates and sprinkle with the scallions. Serve at once.