Fried Noodles with Lap Cheong and Shrimp

10 Oct

Noodles are probably the most popular street food in Asia.  Moreover, the concept of the noodle bar is invading cities all over the US.  The quick cooking nature of noodles and the endless combination of ingredients in noodle dishes make them an ideal base for a quick meal, whether in a broth or in a quick stir fry.  For this recipe, I use quick cooking (almost instant) rice vermicelli noodles in a stir fry with various ingredients from my fridge.


8oz rice vermicelli noodles
3 tbsp vegetable oil
3 cloves of garlic, finely chopped
1/3 lb cooked and peeled shrimp (such as the shrimp for shrimp cocktail in the seafood section of your grocer)
3 lap cheong, or Chinese sweet sausages, sliced into rounds
2 cups fried tofu, cut into bite sized pieces
2 eggs, beaten in a small bowl
1/3 lb bean sprouts
2 cups spinach leaves, packed
2 tbsp fish sauce
2 tsp sesame oil
2 tsp sesame seeds, for garnish

Soak the vermicelli noodles in hot water for about 10 minutes until noodles are soft and completely opaque.  Roughly chop cooked and drained noodles into manageable lengths.

Heat the vegetable oil in a wok over medium high heat, add garlic and cook until golden brown.  Add in shrimp, lap cheong, and fried tofu and cook for 2 to 3 minutes.  Add in noodles and stir fry for 2 more minutes.

Using chopsticks or a spoon, make a “well” or “nest” in the middle of the noodle/shrimp/lap cheong mixture.  Pour beaten eggs into the “well” and start stirring the egg in a circular motion.  This will distribute the egg smoothly outward into the noodle mixture to coat the noodles, and will not form chunks like scrambled eggs.  Continue stirring for 2 to 3 minutes or until egg is set.

Add in bean sprouts and spinach.  Season with fish sauce and sesame oil.  Continue stir frying, mixing all the ingredients well, for 3-4 minutes or until spinach has wilted. 

Plate fried noodles and garnish with a sprinkle of sesame seeds.

Serves 4


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