food for thought

by michelle

fresh rice noodles with egg sauce

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This dish is almost Char Ho Fun, a traditional Malaysian dish, with a few slight alterations. The noodles were made by the Vietnamese method of steaming, leftover after making phổ. If you don’t want to make the noodles you can buy fresh rice noodles at Asian stores.


Separate the noodles and set aside and have your prawns prepared and ready. Finely chop 3 cloves of garlic, slice an onion into wedges and slice a small bunch of broccolini into thin long pieces. Prepare 2 cups of chicken stock by adding 1 tablespoon of oyster sauce, some ground white pepper and a little sesame oil to taste. In a cup combine ½ a cup of water with 1½ tablespoons of cornflour (cornstarch). In another bowl beat 2 eggs with a little water. Finally combine 2 teaspoons of soy sauce and 2 teaspoons of dark soy (caramel) sauce. In a wok heat peanut or vegetable oil until smoking hot and add the rice noodles. Cook until a little charred on the edges and flavour with the soy sauce mixture. When they are cooked place them onto a serving plate. Clean the wok a little and add more oil. Next add the broccolini and cook for 2-3 minutes before adding the prawns, garlic and onion. Remove onto the noodles as soon as the prawns are just cooked. Add the stock to the hot wok and allow it to boil before adding the cornflour mixture. When the stock has thickened add the eggs, stirring briefly so there are no large pieces of egg. When the egg is cooked pour the sauce over the other ingredients and serve. I served this dish with a salad of lightly pickled carrots, shallots and chillies.




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