- 200 g of rice noodles (meefoon)
- 1 boneless chicken thigh
- 2 carrots
- 50 g of pak choy
- 50 g of bean sprouts
- 6 large shrimp
- 2 sweet sausages
- 6 branches tail onion
- 1 egg, beaten
- soy sauce
In a large bowl of hot water soak the rice noodles for 10 to 15 minutes (until it softened) drain and set aside. Meanwhile peel and cut the carrots into strips, wash and cut into sectionsthe pak choy and cut the onions tails into sections.
Cut the chicken into pieces, the sausage into slices and hull the shrimps and cut into 2. Heat a wok with a little oil and golden chicken pieces for 5 minutes and set aside. Sauté shrimps and sausages at the same time in the same wok for 5 minutes and set aside.
Sauté the carrots for 5 minutes then add the bean sprouts and pak choy. Add chicken, shrimp, sausage, soy sauce, onion tails and pepper and mix. Put the beaten egg and mix well. Add the rice noodles and mix with everything else for the rice noodles to soak up all the ingredients. Let it cook for 3 minutes and remove from heat.
Serve with a sauce of garlic and crushed chili.