penang fried rice noodles and sausage

serves 4

1/2 lb. dry wide flat rice noodles, rinsed in cold water

1 1/2 tbsp. vegetable oil

2 eggs 

2 1/2 tbsp. soy sauce

1 tbsp. asian chile paste

1 lb. texas hot links/linguicia sausage, thawed and sliced 

2 garlic cloves, minced 

1/2 lb. jicama, peeled and julienne 

1 bunch scallions, chopped (greens only)

1 lime, cut into wedges


boil water in a large pot and cook pasta for 4 minutes or until tender, drain and rinse with cold water, set aside. in a large wok or skillet heat oil over medium high heat. crack eggs into hot oil and scramble while in pan. remove eggs, once cooked, and set aside. add additional oil if needed and add soy sauce, chile paste and sausage. stir fry for 3 minutes or until sausage is warm throughout,  add pasta, eggs, jicama and scallions and toss until combined. serve asap with lime wedges.