Penang Fried Rice Noodles

Penang Fried Rice Noodles
Photo by Chris Gentile

Ingredients

  • ½ pound jicama
  • 1 tablespoon water
  • 2 ½ tablespoons soy sauce
  • 1 ½ tablespoons vegetable oil
  • 1 tablespoon chile paste (sambal oelek)
  • 3 ounces Spanish chorizo
  • 2 large eggs
  • + 6 more ingredients
    • 2 large cloves garlic
    • 1 bunch scallions
    • A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet
    • ½ pound dried rice stick noodles (1/8- to 1/4-inch wide)
    • Lime wedges
    • ½ pound large shrimp, peeled and deveined

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. Stir together soy sauce and water, then reserve. Heat 1 1/2 teaspoons oil in wok or skille...

View full recipe at Epicurious

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