Warm Noodles – Pearl noodles can be found in the refrigerated section of Asian markets. They need to be softened before pan fried. Remove the noodles from the plastic bag and warm in a microwave for 2 minutes.
Prepare Green Onion tops – Split stem into half, cut to 2" lengths. Separate stems and the green leaves.
Cook two Eggs – On high heat place oil in a wok until the oil is hot. Crack eggs onto the hot oil and break it into bite size pieces. Continue cooking until eggs brown on edges.
Cook Noodles – Add noodles and green onion stems, stir until eggs and noodles mix well. Add soy sauce and fish sauce. Continue cooking until eggs and noodles are coated with sauces, and noodles becoming soft.
Add Vegetable – Add bean sprouts and green onion leaves, mix well and turn off the heat
Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.
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