3Tbspred chili paste - more if you want it spicieruse about 10-15 already soaked dried red chilis and few spoons of water and ground it up in food processor or you can always use readily bought red chili paste like sambal oelek for example
6jumbo shrimpsdeveined and shelled
6thin slices of pig liveroptional, but I love it
200grwater spinachor use regular spinach or water spinach
If you are using dried noodles or pasta, cook according to direction. Remember not to overcook the noodles
Preheat the wok and add in oil. Saute garlic until fragrant, about 15 seconds. Add red chili, belacan and stir fry until the belacan is really fragrant, about 3 minutes or so. Add the shrimp and liver (if using) and cook for about 10 seconds (they won't be fully cooked yet). Add water spinach, tomatoes and continue to stir fry until the greens started to wilt. Push to the sides. Crack in eggs. Break the yolk a bit and leave them. Let the egg settle for a bit (for about 20-30 seconds) and then mix everything up in the wok
Add noodles, seasonings and about 1/4 cup of hot water and let it cook for another minute. The noodle has just a bit of gravy. Have a taste and add more soy sauce if needed. It should taste salty with a hint of sweetness from the sweet soy sauce. Then add in the beansprouts (if using) and stir a little bit and turn off the heat. I like the beansprouts to be still crunchy
Ready to serve and clean the wok before cooking the next portion (if you are doubling this recipe)
Video
Notes
This dish tastes better when you prepare it one portion (maximum two portions) at a time and not cooking it in big batch