E Fu Fried Noodles with Shrimp

This is one of my mum's favorite dishes for lunch, I always try to cook it at least once a week for her, this dish should be eaten a little dry without much sauce, but she likes it to be a bit saucy. You can cook it in less than 10 mins, but may take about 15 mins to prepare.All in all it's quite easy to cook.

Fresh Shrimps from the wet market.

E Fu noodles or what Singaporeans would call E Mee.

For the noodles, it is best to use E Fu noodles, but you can fry it with Udon too if you like. Just that E Fu are pre-fried, and it has a richer aroma and springy taste to it than Udon.

Another thing that you should note is the choice of Soy Sauce, it's worth investing in a good bottle of premium grade soy sauce, as it's best to be fried with only this Soy Sauce, you can fry it with normal soya sauce but it will not give you that extra feel to it. It's best to use (士油皇) directly translated as Soy Sauce King. For this dish, I am trying out Woh Hup Top Grade Soy Sauce, a it's newly introduced soya sauce.

Ingredients:

• Noodles
• Bean Sprout
• Soy Sauce
• Thai Fish Sauce
• Chopped Garlic
• Chicken Stock

Yes, this is all the ingredients you will need to make this dish. Simple to cook but awesome in taste.

Method:

Blanche the noodles in a wok of boiling water. I like to use the wok as it will give the noodle a better taste and aroma.  Not to leave the noodles for too long, otherwise the noodles will turn soggy. You will be able to smell the aroma of the E Fu noodles by now, once the color of the noodle starts to lighten, remove immediately and run water through it in a strainer. Leave it aside and proceed with the shrimps.

Fry chopped garlic first until fragrant and lightly browned, at this point quickly drop in mid-sized shrimps in the wok give it a couple of quick tosses, followed by Thai Fish sauce to taste. Remove quickly when the shrimps starts to brown. Careful not to burn the shrimps. It's alright not to drain the oil, as the juice and oil remaining will bring out the taste in the prawns and later in the noodles.

Back to the E Fu noodles and wok. First, drop chopped garlic and fry, followed by bean sprout, add a little bit of Thai fish sauce, when ready, drop the E Fu noodles back into the wok add a little bit more oil, pour chicken stock, a little at a time, while still stir-frying add Soy Sauce King when it gets a little too dry, add a little bit more of chicken stock, ( Soy Sauce King are normally not very salty, you may add a wee bit more to your own liking).

Finally, remove E Fu noodles into a plate and place the shrimps on top of the noodles, all ready to be served and relished.