Tuesday, June 24, 2008
Accessorize, Accessorize - Spicy Prawn Noodles
I never buy the "less is more" concept, and I fell head over heels in love with Nigella Lawson for saying "too much of a good thing can be wonderful"
Now..do you remember these instant noodle packets I've bought in Penang?
I am very particular about the way I like my instant noodles (I think everyone has their own weird instant noodles related thingy too. Do share ^_^).
These are some instant noodle principals I follow religiously:
- It HAS to be springy and chewy
I loathe overcooked, mushy, limp noodles. I literally dip my noodles in hot water and immediately take it out, my friends told me not to even bother dipping the noodles at all. LOL
- I like to keep it tasty
I put just enough water to be able to slurp, but it can't be too soupy, or all the tastiness will just get washed away
- I love it creamy
The trick is to crack and egg and immediately stir it. It jazzes up the soup base instantly
- Accessorize, accessorize, accessorize
I love adding loads of my favorite things into the noodles. Namely, Justin Timberlake. Oppsssss joking. No, seriously. No, joking. Hehe. OK, my all time instant noodle accessories, they are classic and never go out of style: mini cheese hot dogs, taiwanese mushroom porkballs, fish shao mai, and I meant LOADs of them. The more, the better. For special occasions, I add nicely marbled, thinly sliced beef, or shrimps. and eggs, and cheese, and potato chips, deep fried fish skin...more more more!
I could never ever EVER have instant noodles with nothing else. Call me ruining the whole point of instant noodles convenience, but freak it. I wanna enjoy every pound I gain!
So here's what I added to the already wonderful
Spicy Penang Prawn Noodles
Serves 1 (myself):
- 1 packet of Penang Prawn Instant Noodles (cook according to instructions on the packet)
- a handful of shrimps, deveined, deshelled, sauteed in butter, salt and pepper, set aside, throw on top of the noodles later
- a bunch of finely chopped fresh corriander
- 2 pieces of fish shao mai
- 4 mini cheese dogs
- fried shallots
Cook fish shao mai and mini cheese dogs in boiling water for about 3 minutes, add noodles, prepare the sauce in a bowl, pour noodles and just enough water into the bowl after about 2-3 minutes, add freshly chopped corriander, shrimps and fried shallot. Slurp away.
Sharing this with Presto Pasta Nights gang, hosted this week by Hillary of Chew On That
Boy. I was THIS close to throwing my sous chef into the noodles. LOL