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Credit: Todd Coleman
1 tbsp. dried shrimp paste
3 dried chiles de árbol, stemmed, torn into pieces, and soaked in boiling water for 5 minutes, drained
3 tbsp. peanut oil
2 cloves garlic, chopped
12 medium shrimp, peeled, deveined, and tails removed
1 6″ dried Chinese link sausage, peeled and thinly sliced
1 10-oz. package fresh broad Chinese rice noodles, rinsed and drained
1 tbsp. double black soy sauce
1 tsp. sugar
4 oz. mung bean sprouts
6 Chinese chives or scallions, cut into 2″ lengths
1. Place shrimp paste on a small piece of foil, and wrap around paste to form a packet; heat broiler to high and broil packet until fragrant, about 8 minutes. Let paste cool slightly, then transfer to a cutting board and add drained chiles; using a chefknife, cut and mash paste and chiles together until a smooth paste forms; set paste aside.
2. Heat oil in a 12″ wok or nonstick skillet over high heat. Add paste, and cook, stirring, until fragrant, about 1 minute. Add garlic, and cook, stirring, until just golden, about 30 seconds. Add shrimp and sausage, and cook, flipping shrimp once, until barely pink, about 1 minute. Break noodles apart with your fingers and add to wok along with soy sauce and sugar; cook, stirring often, until noodles are evenly coated and heated through, about 1 minute.
3. Make a well in the center of the noodles; add egg, and cook, without stirring, until the white is half-set, about 45 seconds. Add sprouts and chives, and stir noodles and egg until evenly incorporated and sprouts and chives begin to wilt, about 1 minute. Serve immediately.