Stir Fry "Short Tail" Noodles (老鼠粉) with Minced Meat - Malaysian Style

I like to cook noodles on weekend evening. It is fast, less mess & quick clean up. We just need to wash 3 bowls & 3 chop sticks. No other reasons for a working mum who want more rest on the weekend. Mummy also need a break sometimes, I always tell my girl that if she insists on I should cook a full course dinner. This is her full course dinner definition: three dishes & one soup serve with rice, a typical Asian dining. Here comes the Stir Fry "Short Tail" Noodle 老鼠粉 with Minced Meat.

You can get these fresh short noodles  from the local wet market or supermarket. This is quite a common fresh noodles in South East Asia especially Malaysia & Singapore. It is just one type of fresh rice noodles but shorter in length. If you can't find this, just replace with any fresh rice noodles e.g. flat rice noodles.

Ingredients (3 Servings):
600g Short Tail Rice Noodles
200g Bean Sprouts
200g Minced Meat (marinated with 1tsp oyster sauces)
Some sliced fish cake (kid loves this)
2 tbsp Minced Garlic
1 egg

Sauces Mixture:
500ml of broths ( or 500ml of water + 1tsp of chicken stocks)
1 tbsp of dark soya sauces
1 tsp of soya sauces
Pinch of salt
Pinch of pepper

Method:
1) Fry 2-3 tbsp of vegetable oil with minced garlic.
2) Add in minced meat & fish cakes, continue stir fry for 2-3 minutes.
3) Add in noodles & continue to stir fry 1 min.
4) Add in the sauces mixtures, let it simmer for about 2mins, add in the bean sprouts.
5) Keep stir fry to avoid the noodles stick on the pan.
6) Last in the egg & stir in quickly before off the fire.
7) Serve hot.