It’s been a while since my last post and I really missed blogging! A lot of things happened and was hoping that I could squeeze a couple of hours so I can blog about the places I went to or the food I cooked, but boy! 24hours can pass really quickly! I hope that in the coming weeks, I’d be able to catch up with my backlog of pictures and recipes that I want to share
Being new to married life, I realised that nothing beats the feeling of satisfaction whenever I cook and to have someone appreciate it. That’s the case with me and my husband so I really enjoy spending time in the kitchen. It is good that we are both adventurous with the food we eat so our cuisine could range to Asian to Middle Eastern or to just anything yummy! The selection is endless! Here’s something I cooked recently and surprisingly tasty despite how it easy it is. This is something I really missed eating when I was still in Singapore.
5oz rice noodles
12 pcs prawns
1tbsp chilli oil
1tbsp Korean chilli paste (I used this because this is what we have at home )
1tsp dried chilli flakes (if you want more punch)*
5tbsp soy sauce
1tsp fish sauce
1 stalk spring onions, chopped
garlic cloves, minced
1. Cook the noodles with boiling water until its about ‘al dente’. I prefer to cook it just enough that it’s a bit chewy and I’ll cook it all throughout with the sauce Drain and set aside.
2. Prepare the sauce by combining sugar, soy sauce, chilli flakes* and fish sauce in a small bowl.
3. Heat the pan and put the chilli oil. Saute garlic and onion. When the onion has been cooked, add in the chilli paste and toss it for a few seconds.
4. Add the prawn in and just make sure to slightly cook both sides. Once it has been half cooked, add the bean sprouts. Toss for only about 5 seconds then add in the sauce prepared in step 2. (A lot of things will happen really quick so brace yourself! Fast hands! )
5. Once the sauce starts to boil, add the rice noodles. The noodles may seem to be a ‘big lump’ and tangled at this point, but fear not! After you drop it in the sauce, it will start to losen. So just be patient and try to untangle the noodle by using a fork Mix the sauce thoroughly with the noodles.
6. In your pan, set the noodles aside and crack an egg on the other side. Stir in the egg (as if making a scrambled egg) to make sure it doesn’t cook sunny side up.
7. When you have broken the yolk, combine the noodles and the egg. Toss a few spring onions for garnish
Note: You may remove the optional chilli flakes if you feel that the chilli oil and chilli paste will provide enough kick for this dish