Ingredients for Penang Fried Rice Noodles

• 230g (1/8- to 1/4-inch wide) dried rice stick noodles

• 40ml soy sauce

• 1 colher de sopa de água

• 1 1/2 tablespoons vegetable oil, divided

• 2 large eggs, lightly beaten with a pinch of salt

• 230g peeled and deveined large prawns

• 1 tablespoon chilli paste (sambal oelek) or Chinese garlic chilli paste

• 90g Spanish chorizo, halved lengthwise, casing removed if desired (), sausage thinly sliced crosswise

• 2 dentes de alho grandes, finamente picados

• 230g jicama, peeled and cut into 1/4-inch-thick matchsticks

• 1 bunch spring onions (greens only), cut crosswise into 1 1/2-inch lengths

• Lime wedges for serving

• A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet

Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.

Stir together soy sauce and water, then reserve.

Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.

Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry prawns and chilli paste 30 seconds (prawns will not be cooked through).

Add chorizo and garlic and stir-fry until prawns are just cooked through, 30 seconds to 1 minute.

Add soy mixture, cooked noodles, jicama, and spring onions, and stir-fry until noodles are heated through and spring onion greens are wilted, about 1 minute.

Remove pan from heat and stir in eggs. Serve immediately.

Aviso Legal

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