stock to the boil and drop in noodles. Cook for about 8 minutes until
tender but not soft. Drain, and spread on a tray to cool and dry.
sauce. Fry chopped onions in oil for 2 minutes, then add chopped prawns
and diced beancurd and cook on moderate heat for 3-4 minutes. Pour in
chicken or fish stock and add chopped chili. Bring to the boil, lower
heat and cook for 10 minutes. Season with soya sauce, salt and pepper.
Thicken with corn-flour mixed with a little cold water, stirring till
sauce thickens and clears. Set aside, keeping warm.
Heat oil in a
frying pan or wok and fry chopped onion and garlic until golden, then
add drained dried shrimps and fresh shrimps, both finely chopped. Sauce
for 3 minutes before adding noodles and beanshoots. Saute for a further
3 minutes, then stir in chili powder and salt and pepper to taste.
noodles on a large serving plate, garnish with shredded chili and cooked
shrimp or prawns and arrange sliced boiled eggs around the edge of the
plate. Reheat sauce and serve separately, or pour over noodles just
Note - If
Hokkien Fried Noodles is to be served with other main dishes, reduce
quantity by at least half.
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