4人份
Ingredients 用料
| 1 pack | Beansprouts 豆芽 |
| 1 pack | Japanese Mushroom 小蘑菇 |
| 2 large | Fishcake (sliced) 鱼饼 |
| 1 | Onion (diced) 大葱 |
| 1 (optional) | Red Chilli 红辣椒 |
| 14 | Prawns (de-shell) 虾 （去壳) |
| 1 pack | Yellow Noodles 黄面 |
| 2 tablespoons | Oil 油 |
| 1 tablespoons | Sesame Oil 麻油 |
| 2 tablespoons | Oyster Sauce 耗油 |
| 1 tablespoon | Balsamic Vinegar 黑醋 |
| A dash | Pepper 胡椒粉 |
Ingredients for Prawns Stock 上汤用料
| 5 cups | Water 清水 |
| 1/2 teaspoon | Salt 盐 |
| 1 tablespoon | Oil 油 |
| 5 slices | Ginger 姜片 |
Method to prepare for Prawns Stock 上汤做法
1. Boil water in a pot. Add salt, oil and ginger. De-shell prawns. Wash the shells.
2. Boil the shells in the pot. Simmer for 20 minutes. Drain the shell. Set the stock aside for later use.
Method 做法
1. In a wok, heat up 2 tablespoons of oil. Fry chopped onions until light brown.
2. Add prawns to fry. When the prawns are almost cooked, add fishcake, beansprouts, mushroom to fry. When the ingredients are cooked, add noodles and a cup of prawns stock. Cover the wok with a lid, simmer for 5 minutes.
3. Add oyster sauce, balsamic vinegar and fry well. Add pepper, chilli and sesame oil last. Stir well and serve.
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