600g rice vermicelli, soaked in water
until soft, drained
350g prawns, shelled
200g mustard green, cut into 5cm lengths,
4 cloves garlic, chopped finely
some fried shallots, to serve with cooking
2 rice bowls water
2 tbsp Bovril
1 tsp salt
1 tbsp ikan bilis (anchovy) granules - optional
2 tsp sugar
1/2 tsp pepper
Heat 8 tbsp
oil. Saute garlic until fragrant. Add prawns and stir fry for 1 minute.
Add mustard green and pile rice vermicelli on top. Add sauce
ingredients. Cover wok for 10 minutes and cook over medium heat - do not
and stir fry until well mixed. Cover wok for another 2 minutes and turn
off heat. Allow noodles to stand in wok for 10 minutes before serving.
Dish out noodles and sprinkle with fried shallots.