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      Penang Fried Rice Noodles

      Serves 4


      1/2 pound dried rice stick noodles

      2 1/2 tablespoons soy sauce

      1 tablespoon water

      2 1/2 tablespoons vegetable oil, divided

      2 large eggs, lightly beaten with a pinch of salt

      1/2 pound peeled and deveined large shrimp

      1 tablespoon chile paste

      3 ounces sausage, sliced

      2 cloves garlic, minced

      1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks

      1 bunch scallions, sliced

      lime wedges for serving

      Method of Preparation:

      1.Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well. Stir together soy sauce and water, then reserve.

      2.Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.

      3.Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through). Add sausage and garlic and stir-fry until shrimp are just cooked through, about 1 minute. Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.

      4.Remove pan from heat and stir in eggs. Serve immediately.