Penang Fried Rice Noodles

INGREDIENTS

• 1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
• 2 1/2 tablespoons soy sauce
• 1 tablespoon water
• 1 1/2 tablespoons vegetable oil, divided
• 2 large eggs, lightly beaten with a pinch of salt
• 1/2 pound peeled and deveined large shrimp
• 1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
• 3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks’ Notes), sausage thinly sliced crosswise
• 2 large garlic cloves, finely chopped
• 1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
• 1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
• Lime wedges for serving

EQUIPMENT

• A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet

INSTRUCTIONS

• Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
• Stir together soy sauce and water, then reserve.
• Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
• Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
• Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
• Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
• Remove pan from heat and stir in eggs. Serve immediately.