AMOY RICE NOODLES 廈門炒米

AMOY NOODLES
廈門炒米
['haa mun chaau mai']
Amoy Rice Noodles


2 eggs.
Half a dozen large shrimp.
One bowl boiled ham, matchstick cut.
One medium onion, sliced.
One red bell pepper, sliced.
One or two scallion, cut long and diagonally.
One clove of garlic, minced.
10 oz. thin rice noodles, broken and soaked in warm water for at least half an hour (that's somewhat more than half a pack, usually).
A brisk dash of rice wine or sherry.
A small splash stock or water.
A pinch of sugar.
Two Tsp. oyster sauce.
One Tsp. soy sauce.
A small drizzle sesame oil.

Scramble the eggs lightly, set aside. Quickly stirfry the shrimp, and set aside also. Now put the flame on high, add a bit more oil when the pan smokes, and dump the onion, garlic, and bell pepper in. Stir around, throw in the ham, followed shortly by the drained noodles. Stirfry, add everything, and toss till toasty. Serve, with sambal on the side.


Originally here: CHAO MAI