Fried Noodles Xiamen Style
|Small prawns||10 Ounce (300 Gram)|
|Wheat flour noodles||1 Pound (500 Gram)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Finely chopped garlic||2 Tablespoon|
|Bamboo shoot||7 Ounce, in matchstick shreds (200 Gram)|
|Lean pork||3 1⁄2 Ounce, finely shredded (100 Gram)|
|Carrot||1 Small, in matchstick shreds|
|Dried black mushrooms||4 , soaked and finely shredded|
|Chopped chives||1⁄4 Cup (4 tbs) (Chinese Coarse)|
|Chinese rice wine||2 Tablespoon|
|White pepper powder||1⁄2 Teaspoon|
|Shallots||4 , sliced and deep fried until golden brown|
Peel prawns, remove heads and discard any intestinal tract.
Keep prawns aside and put heads and shells in a pan with 1 cup water.
Bring to the boil, then simmer 10 minutes.
Strain through a sieve, pressing on heads and shells to extract the maximum stock.
Shake the noodles to separate if using fresh noodles, then deep fry in hot very oil for a few seconds until golden brown.
Drain well and set aside, discarding oil.
If using dried noodles, blanch in boiling water until just softened.
Put 1 tablespoon of fresh oil into the wok, stir fry the garlic for a few seconds then add the prawns, bamboo shoot, pork, carrot, mushroom and chives.
Stir fry until the pork and prawns change colour.
Pour in 1/2 cup of the reserved prawn stock, add wine, salt and pepper and simmer, uncovered, for 5 minutes, stirring from time to time.
Add the fried or blanched noodles and continue stir frying, mixing well, for another 5 minutes.
Serve garnished with fried shallots.