Fried Vietnamese rice noodles

I found these miracle rice noodles, which is like bee hoon except its flat noodles. What's so miraculous about it is that you don't need to boil the noodles. All that's needed is to either soak the noodles in boiling water for 2 mins, or in normal water for 8 minutes. Just like bee hoon, but the difference is that it doesn't turn to mush so easily.

I initially wanted to do this as a vegetarian dish, but my family isn't very vegetarian. So in went a few frozen prawns, although you can just as easily add some char siew or minced pork.



Ingredients
1 packet of Vietnamese flat rice noodles
1 packet of baby asparagus (about 200g)
1 packet of bean sprous (about 100g)
1 carrot, sliced thinly like little matchsticks
1 cup of frozen prawns
2 eggs
1 onion, chopped
1 garlic, minced
1 tbsp oil
1 tbsp oyster sauce
1 tsp Maggi chicken stock
a sprinkle of sugar
1 tbsp fish sauce
1 tbsp chinese cooking wine
1 tsp sesame seed oil
1 tbsp rice flour
1/4 cup water

Method
1) Soak the noodles as stated on the packet.
2) This recipe requires slightly more oil that normal to fry the noodles, so don't be overly alarmed. Fry the onions and when browned, stir fry the carrots and asparagus.
3) Fry the eggs and scramble them. Add the marinade, including the water and rice flour.
4) Add the frozen prawns and half the water and and cover.
5) Once cooked (approximately 3 to 5 minutes), add the noodles and carefully toss with 2 spatulas. Try not to break up the noodles if possible. Add the remaining water. Try not to over-mix the noodles but the noodles should still be al dente and moist enough.
6) Add the sprouts, incorporate well and serve immediately. Sprouts don't need much cooking even 10 seconds is enough. It will continue to cook in the heat.