Braised Yi Fu Noodles with Prawns

Name: Braised Yi Fu Noodles with Prawns
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 scant teaspoon sesame oil; 1½ teaspoons dark soy sauce; 4 fl oz (110 ml) Rich Chicken Stock; 1 scant teaspoon sugar; ½ oz (15 g) dried Chinese black mushrooms; 8 oz (225 g) (about 6 cakes) dried yi fu noodles or dried or fresh thin egg noodles; 1 dessertspoon finely shredded peeled fresh ginger; 2 dessertspoons groundnut (peanut) oil; ½ oz (15 g) Chinese yellow or green chives, cut into 2-inch (5-cm) pieces; ½ oz (15 g) Chinese yellow or green chives, cut into 2-inch (5-cm) pieces; 1 dessertspoon oyster sauce; 2 dessertspoons light soy sauce; 2 tablespoons salt; 1 pound (450 g) large prawns, peeled and deveined; 8 oz (225 g) (about 6 cakes) dried yi fu noodles or dried or fresh thin egg noodles; 8 oz (225 g) (about 6 cakes) dried yi fu noodles or dried or fresh thin egg noodles; 8 oz (225 g) (about 6 cakes) dried yi fu noodles or dried or fresh thin egg noodles

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

Fresh noodles of all shapes and sizes abound in the markets of Hong Kong. They are eaten at home and in restaurants at all hours of the day or night. This particular recipe is very popular because it is both easy to make and deliciously wholesome. The dried thin egg noodles are readily available.

Ingredients

2 tablespoons salt
1 pound (450 g) large prawns, peeled and devein

Asia
China
Hong Kong (China)
Pasta

Method

Fill a large bowl with cold water and 1 tablespoon of salt; gently wash the prawns in the salt water. Drain and repeat the process. Rinse the prawns under cold running water, drain and blot dry with paper towels.

In a large pan of boiling water, blanch the noodles for 2 minutes or until they are soft. Drain well and dry with paper towels.

Soak the mushrooms in a bowl of warm wat