dried rice noodles, 1 cm wide
small onions, sliced into thin rings
cloves garlic, finely chopped
fresh red chilies, seeded, cored and
Chinese pork sausages, total weight about
175 g, thinly sliced diagonally
raw tiger prawns, peeled and deveined
light soy sauce
spring onions, including some green, cut
diagonally into 0.5 cm pieces
In a bowl, soak rice vermicelli in
hot water for 30 minutes or until softened.
In a wok, heat oil over medium high
Add onions and stir fry for 3-4
minutes or until starting to brown.
Add garlic, chilies and Chinese
sausage and stir fry for about 30 seconds until fragrant.
Add prawns and stir fry for 11/2
minutes until they just turn pink.
Increase heat to high.
Quickly stir in eggs, then add bean
sprouts, rice sticks, soy sauce and stock.
Stir for about 1 minute.
Serve sprinkled with spring onions.
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