Ingredients:
1 lb raw prawns
1 lb thin egg noodles
3 -4 tablespoons lard or 3 -4 tablespoons oil
6 cloves garlic, crushed
2 onions, finely sliced
1 cup chicken, cooked & flaked
1 cup pork, cooked & cut in fine strips
1/2 cup ham, cooked,cut in thin strips
1 cup cabbage, shredded
3 tablespoons light soy sauce
salt & pepper
lemon wedges ( to garnish)
Directions:
Bring some water to a boil in a saucepan immerse prawns for 1-2 minutes until they turn pink.
Save 1 cup of the prawn stock.
Dash the prawns in cold water, peel& devein them.
If they are large cut into 3 pieces.
Cook your noodles.
Soak noodles in warm water, drain.
Bring a large pot of water to a rolling boil.
Cook noodles for 2 minutes or until just tender (do not overcook).
Drain them and place on a large baking sheet lined with parchment paper, spread them out and allow to dry for at least 30 minutes, spray with a little oil.
Meanwhile heat the oil in a large wok or skillet, when very hot fry the noodles, a few at a time, they should be golden, remove as they are done and keep warm.
If necessary add a bit more oil and fry the garlic, onion, prawns, chicken, pork& Ham (take out a bit of the meats to garnish the finished dish).
Add cabbage, soy, prawn stock, salt& pepper.
Cook uncovered until the liquid has all but evaporated.
Add noodles, heat through.
Place on a platter garnish with the reserved meats and wedges of lemon.
Servings: 6-8
Time preparation: 40 min.
Time total: 55 min.