Ingredients:
 | 600g cooked yellow egg
noodles |
| 1tbsp oil |
| 300g beef, sliced thinly
|
| 6 cups water |
| 4 tbsp oil
|
| 120g blended dried prawns |
| 300g small prawns, shelled
|
| 1/2 can condensed tomato soup |
| 30g mustard green, cut into 2 inch
lengths (separate stems from leaves) |
| salt to taste |
To blend :
| 3 cloves garlic
|
| 8 shallots |
| 20 dried chillies, soaked |
Garnish :
| 4 boiled eggs
|
| 2 firm soybean cakes, fried and
sliced |
| 300g beansprouts
|
| 2 tomatoes, sliced |
| chopped shallot crisps
|
| chopped spring onions |
| chopped Chinese celery
|
| 5 red chillies, sliced |
|
Preparation: Once noodles are cooked, mix with 1tbsp oil to prevent from
sticking, and put aside. Boil beef in water until tender. Heat oil in pot and fry blended
ingredients for a few mins, then add in dried prawns and fry until crisp. Pour beef and
beef stock and bring to boil. Add prawns, tomato soup and salt. Add in vegetables, stems
first. Place noodles in serving bowls, pour gravy and garnish.
|
