Method
Heat a large wok on high heat. Add in 2 Tbsp of oil and toss in the garlic and prawns. Give the mixture a quick stir and mix in the bean curd, tomatoes, mustard greens and continue to stir-fry for 1 to 2 minutes.
Then mix in the seasoning; follow by noodles, bean sprouts and green chilies. Keep stirring for another 2 to 3 minutes. Then push the noodles mixtures aside and mix in the remaining 1 Tbsp of oil. Add the eggs and let the eggs set before combine all the ingredients together. Season the noodles with sea salt, if necessary. Serve immediately with lime wedges and garnish with celery leaves and fried shallots, if desired.
Ingredients
3 Tbsp Peanut or Corn Oil
2 Cloves Garlic, chopped
8 Medium Prawns, peeled, deveined and tail intact
1 pc (100g) Firm Deep-Fried Bean Curd, sliced
120 g Dried Yellow Noodles, cooked according to manufacturer’s instruction, drained
1 Small Medium Ripe Tomato, halved and quartered
120 g Bean Sprouts
50 g Mustard Greens (Choy Sum), break into 1-½ inches pieces
2 Fresh Green Chilies, sliced
2 Large Eggs
½ of a Lime, quartered
Seasoning
2 Tbsp Sambal Belacan (Prepared Chili Paste)
1 Tbsp Ketchup
2 tsp Soy Sauce
1 Tbsp Dark Soy Sauce
Sea Salt to taste
Garnish
Chinese Celery (optional)
Fried Shallots (optional)
Serve Two (2)
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