A great noodle dish for any occasion:
Soak the rice noodles in boiling water for about 8-10 minutes, then rinse with cold water and drain well. Set aside for later.
Cut the cooked meat into fine strips with a sharp knife or kitchen cleaver.
Dry the crayfish tails on kitchen roll.
Heat the vegetable oil in a preheated wok or large frying pan.
Add the very onion, finely chopped to the wok or frying pan and fry until translucent. Add the bean sprouts and sauté for 1 minute.
Add the drained noodles together with the meat and the crab tails and fry for another minute.
Stir through salt, curry powder and soy sauce in a small baking bowl.
Mix in the sauce mixture first, then the scallions and chilies in the wok. Roast for 1 to 2 min, then bring to table on the spot.
Will become soft and pliable if soaked for 15 min. If not consumed on the spot then, toss them in a few drops of sesame oil and store in a sealed container in the refrigerator.
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