Prawn penang noodles

by Norman Musa

A quick Malaysian-inspired midweek meal


200g dried flat rice noodles, 8 or 10mm wide
2 tbsp vegetable oil, plus extra for scrambling the egg
3 garlic cloves, finely chopped
10 raw king prawns, peeled
10 fresh cockles, shell removed (traditional, but optional)
2 tbsp chilli paste, ready-made from a jar or homemade
3 tbsp light soy sauce
3 tbsp sweet soy sauce
1 egg
125g bean sprouts
50g kow choi (garlic or Chinese chives) or spring onions
½tsp sesame oil
A pinch of ground white pepper


Bring plenty of water to the boil in a medium saucepan then turn off the heat. Blanch the noodles for 8 mins without the lid, drain and run cold water over them, then drain again and set aside.

Heat a wok or a large frying pan over a high heat and add the oil. Sauté the garlic for 5 secs or so, then add the prawns and cockles. Cook until the prawns turn pink. Add the chilli paste and fry for 30 secs, then add the noodles and the soy sauces. Fry for 2 mins until the noodles have soaked up the sauce.

Push the noodles to one side of the wok and drizzle in a little more oil. Break in the egg and let it scramble, then stir into the noodles. Add the beansprouts and chives and cook for 1 min, then turn off the heat, drizzle with the sesame oil, give it all a good stir and transfer to a platter or shallow bowl.

Sprinkle with the pepper and serve straight away.

Recipe: Norman Musa