It must have been the examination stress or the wrong side of bed I woke up in this morning. I was feeling very complacent and added a few extra birds eye chilies and 'more-than-usual' dashes of sambal chili sauce into my early morning fried noodles. They turned out tasting great! but I had to immediately reach out to the fridge for something cold and sweet, It was burning my insides! My fire proof housemate- 'Pinky' said they weren't KILLER SPICY...but she's indian and i've never seen her say anything was too spicy before. She said they were yum and just right. *shudder*
Here's the recipe for a milder version of what I made.
1 disc of dry rice noodles (soaked for at least 15 minutes in water) / 1 packet fresh rice noodles (try to use these as they are a better texture)
2 sprigs shallots diced
3 cloves garlic diced
1 small birds eye chili-take that out if you don't want it to be spicy at all
2 tbsp oil
any sort of meat you like/have available
3 eggs beaten and seasoned with salt
2 tsp chicken stock powder diluted in warm water
1 tbsp kecap manis, 2 tbsp fish sauce, 2 tbsp soy sauce
Fry the shallots, garlic and chili in oil until fragrant, add in the meat and the sauces.
When partially cooked and well combined, throw in the noodles and add the chicken stock mixture and several dashes of salt (if you like). Fry and toss until noodles are cooked and sauce dries up a little. Finally add in the eggs and toss to coat the noodles. Taste the noodles and add in more of whatever else you think it needs. Cook for another 1 minute and dish out. Tip: Your stove top needs to be at a relatively high temperature, I would say a medium to large flame. Use a deep wok for this, tossing and frying the noodles on a pan would leave you with more noodles on the stove than on your plate ;).