1 ½ lbs. shrimp, cleaned and deveined
16oz. fresh flat rice noodles
1 pint of mushrooms of choice, sliced
2 cups of bean sprouts
1 cup Chinese’s chives, diced
8 cloves of garlic, minced
Salt and white pepper, to taste
¼ cup homemade fish stock
2 tablespoons of low salt soy sauce
1 tablespoon Hoisin
1 teaspoon Oyster Sauce
1 teaspoon agave
1 teaspoon Sambal – optional for spice
In a small bowl, combine the ingredients for the sauce and mix well.
Heat a wok or large skillet over medium fire. Drizzle with oil. Once the wok or skillet is almost smoking, fry the garlic. When the garlic turn a light brown, add shrimp. Turn the heat to high and fry.
Once the shrimp are almost pink, add the bean sprouts, mushrooms and noodles. Add the sauce, a pinch of salt and white pepper to taste. Fry for 1 minute. The noodles will have softened a little.
Make a hole or push the noodles aside. Crack the eggs and stir to break the yolk. Add a pinch of salt onto the eggs. Cover the eggs with the noodles. Add the chives. Once the egg has almost set (takes about 10-15 seconds), stir to combine. Take a quick taste. Add more salt or soy sauce if necessary. Serve immediately.