250g Yellow Noodle (I used dried egg noodles, boiled till al-dente)
250g White thick rice vermicelli
400g Prawn
350g Squid - cut into rings
40g Celery
Carrots - sliced
2 tablespoons Maggi concentrated Chicken stock
Enough water - if necessary
3 Eggs
5g Chopped garlic
Seasoning:
1/2 tablespoon Fish sauce
1 dash Pepper
1 dash Sesame oil
salt to taste
Method :
1. Peel the prawn head and shell. Wash and boil for a while. Put through a strainer and reserve the stock.
2. Into a hot wok, add 1 tablespoon of oil, fry the garlic until fragrant. Add in egg and scramble.
3. Add in prawns and squid and stir till half cooked.
4. Add 1/3 of prawn stock, seasoning, carrots and celery till vegetables are tender. Add another 1/3 of prawn stock.
5. Add in yellow noodle and rice vermicelli. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
6. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
For the sambal, I just served with the readymade dried shrimp sambal.
Source : http://mamafami.blogspot.com
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