(serves 4)
This was our traditional family Sunday breakfast whilst growing up ~ sweet soy rice noodles with crispy mini prawns and shallots, not the healthiest start to the day but hey, life's short. Cheong fan refers to the 'sausage' like appearance of the rice noodles - it is a popular yum cha dish, sometimes with mince beef, char siu or prawns inside, or pan-fried with sesame paste and sweet sauce. At home, we just keep it simple with a special sweet soy mix and the yummy crunchy bits! These noodles have to be served hot so they remain soft and slippery!
Prep time: 5 min
Cooking time: 10 min
1kg rice noodles
handful of dried mini prawns
2 stems of green shallot
3 T soy sauce
2 T dark soy sauce
3 tsp white sugar
1 tsp chicken bouillon
Method:
1. Cut the rice noodles into 2cm blocks.
2. Put the noodles in a microwave-safe container and microwave for 4 minutes, stir and then microwave for another 2 minutes.
3. Finely slice the green shallots (bulb end).
4. Meanwhile, heat a small pan with 2 T oil on medium heat.
5. Fry the mini prawns until crisp (approx 40 sec) and then add the shallots and stir for another 30 sec and remove from pan onto a paper towel.
6. Add the soy sauces, sugar and chicken bouillon into the pan and stir until sugar has dissolved.
7. Mix the sauce with the noodles, top with the mini prawns and shallots!
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