Spicy Fried Rice Noodles

Bihun Goreng Pedas

1 bag rice noodles
1/4 cup soy sauce

1/4 cup oil
2 carrots, cut into matchsticks
10 sticks green beans, cut diagonally
2 stalks green onions, cut diagonally
4 stalks choy sum

1 medium onion, thinly sliced
2 garlic, bruised and chopped
4 red chilies, thinly sliced
2 TB sambal oelek

3 cups thinly sliced of chicken or
choice of meat or combinations
1/4 tsp turmeric
1/2 tsp salt
2 inches ginger, shredded

Soak the rice noodles in warm water until soft. Drain the water and using scissors, cut the noodles into 3 inches long. Drizzle the soy sauce and put aside. In wok, heat 1/4 cup oil over medium heat. Fry the onion until transculent followed by the garlic, continue cooking until fragrant then add the chilies and the sambal oelek. Add the ginger and the turmeric followed by the meat and sprinkle with salt, continue cooking until the meat is half done then add the vegetables but the choy sum. When the vegetables are almost tender add the noodles. Using 2 spatulas, mix the noodles until all mixture combined, then add the choy sum. Cook until the choy sum cook but not soft. Adjust the taste and pour into prepared dish.

If shrimp is the meat choice, add the shrimp just after the vegetables almost done. Never cook shrimp for too long because it will be like rubber. If no meat are the choice, add the vegetables after the ginger and the turmeric then add the noodles just after the vegetables are almost done.
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 combined.