Serves 4
400 gm dried flat rice noodles
1 Tbs peanut oil, plus 1 Tbs extra
1 tsp sesame oil
2 Tbs garlic, finely chopped
1 x 5cm piece of ginger
1 onion, sliced finely
2 skinless chicken thighs, sliced finely
1 pork chop, finely sliced, skin removed if preferred, or use lap cheong [sweet Chinese sausage]
250g mung beans
250g shrimps
1 Tbs chilli paste
2 Tbs thick dark sweet soy sauce
1 Tbs light soy sauce
2 spring onions, finely sliced
Lemon, to serve
1 Cook the noodles in boiling water for approximately 4 minutes then drain. Rinse with cold water, making sure the noodles are separated.
2 Heat a wok then add the first measure of peanut oil. Add the noodles and fry while tossing for 2 minutes then remove and set aside.
3 Heat the extra peanut oil with the sesame oil. Add the garlic, ginger, onion and chicken and the pork or the lap cheong.
