Every lunch hour, my mother walked hot homecooked chinese meals like Fried Bee Hoon and Won Ton Soup to my elementary school. Her ungrateful child (me) would gaze yearningly upon the white kid's baloney sandwiches, fruit roll-ups and chocolate pudding. Decades later, I know this was one of her ways of saying she loved me.
This may seem like an intimidating recipe but it's a staple method in chinese cooking. Once you know how to do this, you can make any fried noodle. Feel free to use other vegis you enjoy such as mushrooms, bok choy, etc.
4 tbsp vegetable oil
half cup chopped onion
2 cloves of garlic
2 stalks of celery julienne
1 carrot julienne
6-12 good sized prawns - depending on how fancy you want to get.
2 stalks of green onion chopped
fish cake and bbq pork to taste
half cup of bean sprouts.
2 eggs lightly beaten.
2 packages of vermicelli noodles - boiled until tender and drained.
2 tbsp soy sauce
1 tbsp sugar
1 cup rice wine vinegar
Heat oil over medium heat in a wok until shimmering. Add garlic and onions and sautee until onions are fragrant.
Increase heat to medium high and add celery and carrots. Sautee for 3 minutes. Add shrimp and sautee again until opaque - nearly cooked. Don't cook all the way as there is still more heat and you don't want your prawns all dry.
Clear a space in the middle of the hot wok with your spatula and heat another tablespoon of oil.
Pour lighten beaten egg into the heated oil and stir occasionally to keep from sticking to the bottom of the wok. Once pretty well cooked into a pseudo scrambled egg continue onto next step.
Add in drained cooked vermicelli noodles, fish cake, bean sprouts, white rice wine vinegar and bbq pork.
Reduce heat to medium and stir to mix seasoning and noodles together. Add soy sauce and white pepper to taste.
Top with chopped green onion and serve hot with Sriracha sauce or sambal oelek.