250 gram dried rice vermicelli, cooked and set aside
150 gram prawns (or chicken)
1/2 onion, peeled and chopped
3 cloves of garlic, crushed
1 stalk spring onion, finely chopped
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon oyster sauce (optional)
salt and pepper to taste
2 eggs, lightly beaten
Bean Sprouts (as desired)
1/2 medium red paprika, sliced diagonally (optional)
To make the rice noodle soft and tender, Place the noodles in a heatproof bowl and pour with boiling water. Drain.
Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Make the scramble egg. Set aside.
Heat the remaining oil in the wok over a medium-high heat. Fry the prawns, but don't make them too dry. Set aside.
Stir with the remaining oil in same wok, fry the onion and garlic until fragrance. Then add spring onion, bean sprouts, red paprika and stir-fry for 1-2 minutes or until just tender. After that, add the rice noodles, sweet soy sauce, oyster sauce and stir-fry for 5 minutes. Then add the prawn and scrambled egg. Stir together.
Serve fried rice noodle while hot or warm.
