Ingredients
| 1 packet | Rice noodles, soaked in cold water for 30 minutes |
| 1 | Raw prawn, De-veined and shelled (enough for 6 people) |
| 2 | Carrots, Julienned |
| 1 | Onion, sliced |
| 1 | Bok choy, julienned |
| 2 | Garlic cloves, minced |
| 4 Tbsp | Vegetable oil |
| 2 | Eggs |
| 2 Tbsp | Oyster sauce |
| 2 Tbsp | Soy sauce |
| 1 tsp | Sesame oil |
| 2 Tbsp | Shaoxing rice wine |
| 2 tsp | Sugar |
| 1 dash | Pepper |
| 1 to garnish | Spring onion, sliced |
| 1 to garnish | Cashew nuts |
Directions
- Mix eggs in a bowl. In a hot skillet, add 2 tbsp of oil.
- Pour in eggs and cook into an omelette.
- Remove from heat and slice into long strands, ready as a garnish.
- Heat the skillet again to a high heat. Once hot, add in the prawns and stir fry quickly for 1 minute.
- Add Shao Xing wine and cook for a further minute.Set aside.
- Heat 2 tbsp of oil in a wok, add garlic and ginger and cook for 30 seconds.
- Add in the carrots, bok choy, onions and drained, rehydrated noodles.
- Cook for 3 minutes, tossing regularly.
- dd oyster sauce, soy sauce, sugar, pepper and mix well.
- Cook for a further 2 to 3 minutes. Toss in the shrimps and mix well.
- Serve on a platter and top with cashew nuts, strips of egg and spring onions.
- Serve with a wedge of lime for added zing.