Penang Fried Rice Noodles
A flavorful Malaysian-inspired noodle dish combining rice noodles with shrimp, chorizo, and fresh vegetables in a spicy soy sauce. This stir-fry features a delightful mix of textures from crispy jicama to tender shrimp.
Ingredients
- •½ pound dried rice stick noodles
- •2½ tablespoons soy sauce
- •1 tablespoon water
- •1½ tablespoons vegetable oil
- •2 large eggs
- •½ pound peeled and deveined large shrimp
- •1 tablespoon chile paste
- •3 ounces Spanish chorizo
- •½ pound jicama
- •1 bunch scallions
- •1 serving lime wedges
- •1 piece 14-inch wok
- •flat-bottomed
- •1 piece 12-inch heavy skillet
Cooking Instructions
- 1.
Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
34 min
- 2.
Stir together soy sauce and water, then reserve.
1 min
- 3.
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.
2 min
- 4.
Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
1 min
- 5.
Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
1 min
- 6.
Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
1 min
- 7.
Remove pan from heat and stir in eggs. Serve immediately.
1 min
