Wide glass noodles 3 bundles (about 165 g)
Seasoning:
Dried shrimp 1 tbsp
Shallot sauce 1 tbsp
Tomato ketchup 1 tbsp
Chilli bean paste 1 tbsp
Black bean soy sauce 1 tbsp
Water 2 cups (about 460 g)
To finish:
Chopped spring onion, about 1 spring onion’s worth
Method:
1. Soak the glass noodles for about 15 minutes until soft, then drain. Rinse the dried shrimp.
2. Put all the seasoning into a wok and bring to the boil. Add the noodles, turn the heat down, cover and cook until the wide noodles turn translucent and glossy, then scatter over the spring onion, stir briefly and serve.