Farah J Eats

5 For the rice noodles, prepare per package instructions. If using dried, soak in warm water per package instructions-- the longer, the better. If using fresh and it's hard and sticks together, heat it up in the microwave at 30 seconds interval. Once it's warm and soft enough, gently separate the noodles.
0 To a pan or wok, heat up 1-2 tbsp of oil over medium heat. Once hot enough, add rice noodles. Season with oyster sauce and light soy sauce. Mix well and stir fry until the noodles are slightly charred. 
1 Remove noodles from the pan and add another 1 tbsp of oil. Add minced garlic and sauté for 30 seconds-1 minute (careful not to burn the garlic) then pour in water. Add chicken bouillon powder and season with oyster sauce and black/white pepper. Stir until well combined.
2 Add carrots and bring to a simmer. Turn heat down to medium low heat and add fish cakes and tomatoes. Let it cook for 3-4 minutes before adding shrimp and bok choy. Stir and let it cook for another 2-3 minutes or until the shrimp is cooked.
3 Pour in the cornstarch slurry and mix well. Taste for seasoning and adjust accordingly. Lastly, pour in beaten raw egg all over and let it set for 1-2 minutes before stirring gently. 
4 Place the noodles into a serving bowl and pour the egg gravy all over. Serve while hot with a side of pickled peppers. Enjoy!