Been waiting to make this…at school, after doing research online and combining all the recipes I found into one ultimate recipe, I wrote down my ingredients and vague directions on a post-it. An ingredient I didn’t have was fish sauce and I knew / had a feeling that it was important to include. Sadly, I didn’t want to buy it because I knew I wouldn’t use it much and it was already nearing summer break. But now that I’m home, where fish sauce is always present, I finally did it and felt like a pro! Cooked this for my parents and sister for today’s lunch~
tamarind pulp (substitute with vinegar)
palm sugar (substitute with brown sugar)
Others: bean sprouts, sweet radish
- Sauce: In a small bowl, combine fairly equal quantities of oyster sauce, fish sauce, vinegar, and brown sugar.
- In a pot, boil noodles for 2-3 mins. Then, rinse and drain.
- Dice garlic, slice onion, chop tofu, halve shrimp, rinse dried shrimp. In an oiled wok under medium heat, cook shrimp and then add in garlic, onion tofu, and dried shrimp.
- Add noodles and sauce to wok, combining everything together. Then push all that to one half side of the wok and scramble eggs on the other half. Once eggs are cooked, combine everything together again, along with chopped scallions, squeeze of lemon, and crushed walnuts.
Prep Time: 30 mins, Cook Time: ~15 mins, Serves: ~5.
Wish I captured a picture of the cooking process that was happening in the wok 😦