- 250 g Fine egg noodles
- 250 g Shrimps, raw or cooked
- 4 tablespoons Peanut oil
- 1 Onion, finely chopped
- 3 cloves Garlic, finely chopped
- 1 Fresh red chili, seeded and sliced
- 1/2 teaspoon Dried shrimp paste
- 2 stalks Celery, finely sliced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1-2 tablespoons Light soy sauce
- Small wedge of cabbage, finely shredded
- 4 Spring onions
- Thinly sliced cucumber
- Fried onion flakes
- Soak noodles in hot water, while bringing large saucepan of water to the boil.
- Drain noodles and drop into the boiling water, allow to return to the boil and boil from 1-3 minutes, depending on the noodles.
- Some are cooked in the shorter time, while others take a little longer.
- Keep testing one strand every half minute of so, because they must not overcook; like spaghetti they must be tender but still firm to bite.
- As soon as they reach this stage, drain in colander and run cold water through them until cool or they will continue to cook in their own heat. Drain well.
- Shell and de-vein shrimps.
- Heat peanut oil in a wok or large deep frying pan and fry onion, garlic and chili until onion is soft and starts to turn golden.
- Add dried shrimp paste.
- Add shrimps and stir fry until cooked through.
- Add celery, cabbage, salt and pepper and fry for a further minute or just until tender.
- Vegetables should retain their crispness.
- Add noodles and keep turning the mixture so that every part of it gets heated through.
- Season with soy sauce to taste.
- Pile into a serving dish and sprinkle onion flakes over the top.
- Chop the spring onions, green leaves and all, and sprinkle over.
- Arrange cucumber slices around edge of dish.
- Serve hot.