Hokkien Fried Noodless

Ingredients :

8 cups chicken stock

1kg (2 lb) fresh thick egg noodles or 375g (3/4 lb) spaghetti

2.5 tbsp peanut oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 tbsp dried shrimp, soaked overnight

185g (6 oz) small peeled raw shrimps

250g (1/2 lb) beanshoots

2 tsp chili powder

salt

pepper

1 fresh red chili, shredded

125g (1/4 lb) cooked shrimps or prawns, chopped

2 hardboiled eggs

Sauce:

2 medium onions

2 tbsp oil

100g (3.5 oz) raw prawns, finely chopped

2 squares soft beancurd, diced

1.5 cups chicken or fish stock

1-2 fresh red chilies, chopped

dark soya sauce to taste

salt

pepper

1 tsp cornflour

Method :

Bring chicken 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.

Prepare 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.

Arrange 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 before serving.

Note - If Hokkien Fried Noodles is to be served with other main dishes, reduce quantity by at least half.

Serves 3-4

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