All About Foods Court

3 cloves garlic
4 spring onions
200 g (6 1/2 oz) beancurd
300 g (10 oz) soy bean sprouts
100 g (3 1/2 oz) prawns, peeled
300 g (6 1/2 oz) rice noodles
6 tb oil
2 eggs
2 tb rice vinegar
3 tb sugar
2 tb light soy sauce
2 tb fish sauce

Takes 40 minutes
Dice beancurd, wash soy bean sprouts, cut spring onions into 2 cm long pieces, chop garlic.
In pot bring water to boil and simmer noodles for five minutes. Drain noodles and wash with cold water.
Heat oil in a wok or a pan. Add garlic, spring onions, prawns and beancurd and stir-fry two minutes.
Push to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir eggs and beancurd.
Add noodles, bean sprouts, vinegar, sugar, soy sauce and fish sauce and stir well.

300 g (10 oz) rice noodles
500 g (1 lb) broccoli
500 g (1 lb) squid tubes
1 large onion
3 tb oil
3 tb sweet soy sauce
3 tb fish sauce
1 tb sugar

Takes 35 minutes
In a pot bring water to boil and cook rice noodles for five minutes. Wash with cold water and drain well.
Cut broccoli into pieces and cook in a pot with some water and salt until tender. Drain well.
Wash and drain squid tubes. Score in a crosshatch pattern and cut into 2 cm square pieces.
Peel onions and dice.
Heat oil in a wok or a pan and add squid and onions. Stir-fry for two minutes.
Add broccoli and stir.
Add noodles, fish sauce, soy sauce and sugar. Stir until hot.