**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimp, peanuts, spring onions and bean sprouts. Add the sauce, fry for a couple of minutes and serve. Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small saucers.
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 6|
|Calories from Fat: 344 (46%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 765.9mg||236 %|
|Sodium 472.2mg||16 %|
|Potassium 608.4mg||16 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 62.9g|
|Protein 37.3g||53 %|
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Calories per serving: 747
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