This is a simple but satisfying noodle dish that the mother of my good friend
Soak the dried prawns in warm water for 20 minutes; when slightly soft, drain and discard the water. Meanwhile, soak the noodles in a large bowl of warm water for 20 minutes. When soft, drain and discard the water.
Heat a wok or large frying pan over a high heat until hot. Swirl in the oil and, when very hot and slightly smoking, throw in the soaked prawns and stir-fry for 20 seconds. Add the Chinese leaves, salt and pepper and stir-fry for 2 minutes. Pour in the chicken stock, soy sauce and rice wine. Toss in the spring onions, dump in the drained noodles and cook the mixture for a further 5 minutes, or until most of the liquid has evaporated. Ladle some noodles into individual bowls or 1 large serving bowl, garnish with the onion greens and serve at once.
© 1998 Ken Hom. All rights reserved.