Penang-Style Fried Noodles

Ingredients

1/4 cup oil

4 cloves garlic, chopped

2 tablespoons chili paste

800g medium prawns, deveined and shelled, leaving tails intact

1 x 450g packet fresh rice noodles or kway teow

21/2 tablespoons light soy sauce

1 teaspoon chicken stock powder

salt and pepper to taste

1 teaspoon chicken stock powder

salt and pepper to taste

1 teaspoon oil, extra

4 eggs, lightly beaten

3 cups bean sprouts

6 spring onions, cut into 2cm lengths

170g can crab meat, drained (use canned crab meat or meat from 2 steamed large crab claws)

Method

Heat oil in a wok. Add garlic; stir-fry until fragrant. Add chili paste; stir-fry for 1 minute. Add prawns; stir-fry for 1-2 minutes, until prawns turn pink.

Add noodles and combined soy sauce and stock powder; stir-fry until just combined. Season with salt and pepper.

Make a well in centre of noodle mixture; add extra oil and eggs. Stir-fry to mix eggs through noodles. Add bean sprouts and spring onions; stir-fry until combined.

Serve noodle mixture topped wit crab meat.