2fish cakescut into strips or substitute with 1 lb jumbo prawns (shelled and deveined)
2green onionscut into 1-inch pieces
Toasted sesame seeds for garnish
Instructions
If using frozen rice sticks (which I did), separate them and soak them in cold water to soften for at least an hour. If using fresh, then you can skip this step
In a large skillet, heat the oil over medium-high heat. Add the onion and carrot and stir-fry for a couple of minutes, until the carrot becomes a bit soft
Add the rice cake sticks (make sure they are separated first), chili paste, soy sauce, sesame oil, sugar (or malt syrup), and fish cakes if using. Continue stir-frying for another 5 minutes or so. If the rice cake sticks are still hard, lower the heat a bit, cover, and let steam for a couple of minutes to soften
Increase the heat (if you've lowered it), add the green onions, prawns (if you substitute), and cook until the prawns are cooked through, which is 2-3 minutes. Sprinkle with toasted sesame seeds, if you wish, and serve immediately