Cook 350 g rice noodles for 5 minutes in 1725 g water; drain 1200 g and about 525 g remains in the noodles. Slice 90 g spring onion, weigh 250 g sprouts, and mix 65 g shoyu with 25 g sugar in a bowl.

Ingredients

• 350 gRice noodles, dry
• 1,200 gBeverages, water, tap, drinking not counted – removed
• 525 gBeverages, water, tap, drinking editorial addition
• 400 gCrustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
• 220 gEgg, whole, raw, fresh
• 250 gMung beans, mature seeds, sprouted, raw
• 90 gOnions, spring or scallions (includes tops and bulb), raw
• 65 gSoy sauce made from soy and wheat (shoyu)
• 25 gSugars, granulated
• 35 gOil, peanut, salad or cooking

Method

1. Cook 350 g rice noodles for 5 minutes in 1725 g water; drain 1200 g and about 525 g remains in the noodles. Slice 90 g spring onion, weigh 250 g sprouts, and mix 65 g shoyu with 25 g sugar in a bowl.
2. Heat a wok to 205 °C. In half of the 35 g oil, cook 400 g shrimp for 2 minutes until opaque, add 220 g egg and stir for 1 more minute; transfer aside.
3. Add the remaining oil and divide noodles with the shoyu sauce into three batches of at most 600 g. Fry each batch for 90 seconds at 205 °C so the sauce coats the noodles without burning.
4. For each of the three batches, return one third of the shrimp, egg, sprouts and spring onion and toss for 1 minute. Divide immediately into four portions.