100 g soaked rice noodles 3mm broad
50 g beansprouts
15 g spring onion cut 2cm long
30 g cooked prawn (IQF)
50 g egg whole
10 g dried shrimp grounded
10 g peanut roasted and ground
18 g sugar
21 g fish sauce
50 g egg whole
20 g fresh lemon juice
40 g vegetable oil
10 g minced sweet turnip

For the garnish
2 g fresh coriander leaves
1 pc lemon wedge
5 g peanut roasted and ground
20 g red radish carved

Cooking time : 5 minutes

Heat the oil in a wok until very hot, then break the egg into the oil and scramble it.

Add the prawn and noodles, then stir-fry for 15 seconds.

Add the fish sauce, sugar and lemon juice.

Stir-fry for a further 15 seconds, then add the dried shrimp, peanuts and sweet turnip.

Continue to stir-fry for a further 15 seconds, then toss in the spring onion and the bean sprouts.

Mix and remove from the heat. Garnish and serve hot.