Fried Wide Rice Noodles

Mie Kwetiaw

1 package of wide rice noodles
4 stalks choy sum, cut into 2 inches
2 stalks green onion, thin diagonal sliced
5 TB soy sauce
2 garlic, bruised and chopped
2 cups shrimps, peeled, deveined and tail on
salt and pepper
4 TB oil

In warm water, soak the wide rice noodles until soft and drain them. Heat 2 TB oil in the wok over medium heat. Fry the shrimps and quickly take it out as soon as the shrimps turning pink, put aside. Add the rest of the oil into the wok and fry the garlic until fragrant. Add the noodles, quickly stir the noodles using 2 spatulas. Drizzle the soy sauce over the noodles and keep stirring. After all the soy sauce blend together with the noodles, add the veggies and reserve some of them for garnish later, sprinkle it with pinch of salt and pepper. Keep stirring until the noodles are cooked and everything blend in together, then add the shrimp. Adjust the taste and pour into prepared dish. Garnish with the reserve vegetables.

Chef's Note: Using 2 spatulas to stir the noodles help you to prevent the noodles from breaking. Take the noodles from the bottom, bring it to the middle, shake the noodles and repeat the same movement until all mixture combine.