Penang Fried Rice Noodles

Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes.

Drain noodles in a colander, then rinse thoroughly and drain well.

Stir together soy sauce and water, then reserve.

Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds.

Transfer to a plate and wipe out pan, if necessary.

Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).

Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.

Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.

Remove pan from heat and stir in eggs.

Serve immediately.

•In the 30 minutes it takes to soak the noodles, all other prep work can be done, including bringing the water to a boil to cook the noodles.•The chile paste is quite strong when it hits the pan, and will likely cause you to cough, so if you have a vent fan, turn it on high.•Some people prefer their chorizo with casing removed, but in Asia, they wouldn’t remove the casing on Chinese sausage, so it’s your choice whether you want to remove it or not.