Stir-Fried Rice Noodles with Shrimp and Chinese Sausage from Southeast Asian Flavors: Adventures in

Name: Stir-Fried Rice Noodles with Shrimp and Chinese Sausage from Southeast Asian Flavors: Adventures in
Ingredients: 1 Thai bird chili, minced or 1 tsp. Vietnamese chili sauce or Thai Sriracha sauce; 1 tsp. Thick soy sauce or 2 tsp. dark soy; ¼ cup Chinese chives or scallions, green only, 1½-inch (1.3 cm.) pieces; ½ cup Bean sprouts, trimmed; 2 Tbsp. Vegetable oil (divided use); 1 Chinese sausage (lap cheong), sliced on angle, ⅛ inch (0.3 cm.) thick; 1 lb. (454 g.) Rice noodles, fresh ribbon style, about ½ inch (1.3 cm.) wide (kway teow); ¼ lb. (113 g.) Small shrimp, peeled & deveined; 2 Tbsp. Soy sauce; 4 tsp. Roughly chopped garlic; 1 Egg, lightly beaten; ½ tsp. Sesame oil

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Clouds of smoke from the sizzling wok announce this classic Malaysian street food. “Wok Hay” or “Breath of the Wok” is the searing effect of a seasoned cooking pot that gives this dish its...

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Ingredients

1 Thai bird chili, minced or 1 tsp. Vietnamese chili sauce or Thai Sriracha sauce
1 tsp. Thick soy sauce or 2 tsp. dark soy
¼ cup Chinese chives or scallions, green only, 1½-inch (1.3 cm.) pieces
½ cup Bean sprouts, trimmed
2 Tbsp. Vegetable oil (divided use)
1 Chinese sausage (lap cheong), sliced on angle, ⅛ inch (0.3 cm.) thick
1 lb. (454 g.) Rice noodles, fresh ribbon style, about ½ inch (1.3 cm.) wide (kway teow)
¼ lb. (113 g.) Small shrimp, peeled & deveined
2 Tbsp. Soy sauce
4 tsp. Roughly chopped garlic
1 Egg, lightly beaten
½ tsp. Sesame oil