Fried Prawn Roe Noodles With Prawns And Chinese Chives 蝦球韭菜炒蝦仔麵

I was introduced to prawn roe noodles (蝦仔麵) by a friend from Hong Kong many years back. They might look  just like normal dried egg noodles but in fact they are flavoured with prawns roes or other seafood like scallops squid. The seafood flavour is a rather subtle one but what made me a convert in the first place is the wonderful texture of the noodles. If you are able to find them in your Asian grocer; buy a packet or two as I will be showing you different ways of enjoying these wonderful noodles. Here I am using the classic pairing or Chinese chives and prawns. Some bean sprouts are added for the extra crunch, topped and tailed to give the finished dish a much nicer appearance.
P.S I did use chicken fat in this dish so one can imagine how fragrant it is.

recipe from the tummies' kitchen
recipe per serve
you'll need;
2 x prawn roe noodles
6 prawns, shelled and butterflied
1/2 bunch of Chinese chives
a handful of bean sprouts, topped and tailed
2 garlic cloves, chopped
1 cm piece of ginger, chopped
1 tbs of soy
1 tbs of dark soy
1 tbs of oyster sauce
1 tsp of sesame oil
salt and pepper to taste
chicken fat or cooking oil

Prepare the ingredients.

Cook noodles til 80% done, drain, refresh and drain again. Set aside.

Saute ginger and garlic with a little oil before adding the prawns.

When the prawns are almost done, add in the noodles mix well. Add seasonings and continue to cook for a minute.

Finally add in the vegetables and cook on high heat for another 30 seconds. Check for seasonings.

Serve immediately with cut chili and soy.

Another very satisfying meal in less than 20 minutes.