Prep: 25 mins + 30 mins drying time. Cooking: 35 mins. Serves 6.
- 1 lb 2 oz thin fresh egg noodles
- 1 lb 2 oz raw shrimp
- 3 tbs oil
- 4 garlic cloves, crushed
- 6 scallions, thinly sliced
- 1 cup shredded cooked chicken
- 9 oz chorizo, sliced
- 1 cup shredded cabbage
- 3 tbs soy sauce
- 3 tbs cilantro
- Lemon wedges, for serving
Fill a large saucepan with salted water and bring to a boil. Cook the noodles for 5 minutes or until tender. Rinse under cold water, drain, and spread in a single layer on paper towels, drying for 30 minutes.
Peel the prawns, reserving heads, tails, and shells. Pull out dark vein, starting and the head end. Dry-fry the prawn heads, tails, and shells in a frying pan for 6 minutes, until bright orange. Add 1 cup water to the pan, bring to a boil, then reduce head slightly and cook until the liquid has reduced to about 1/4 cup. Add another 1/2 cup water, bring to a boil, then reduce heat and simmer for 3 minutes. Strain the liquid and set it aside, discarding all the prawn heads, tails, and shells.
Heat 1 tbs oil in a large wok. When the oil is very hot add a quarter of the noodles and fry until golden all over, turning when necessary. Remove the noodles from the wok and repeat three times with the remaining noodles, adding more oil when necessary. Add another tablespoon of oil and fry the garlic and scallions over low heat until soft. Remove from wok and add the prawns and chicken, frying until golden. Remove from wok and add chorizo, cooking until brown. Add cabbage, soy sauce, and prawn cooking liquid and cook over high heat, stirring all the time until the liquid has recuced by a third. Return noodles to wok with garlic, scallions, chicken, and prawns. Toss well until heated through. Season with salt and pepper, sprinkle with cilantro, and serve immediately with lemon, if desired.
How visitors found this Filipino Recipe:
- filipino recipes with chorizo