Hokkien Mee (Penang Prawns Soup Noodles)

Ingredients:

1/2 cup rice vermicelli noodles, soaked for few hours, drained
1/2 cup yellow noodles (I used spaghetti and it taste the same), boiled, drained
1 cup mixture of prawn and chicken stock
1/2 of the prepared chili paste
1 tsp brown sugar
1 tsp light soy sauce
1/4 tsp salt or to taste

Garnish:

bean sprouts, quick blanched in boiling water
spinach, quick blanched in boiling water
water convolvulus, cut into 3 cm length, quick blanched in boiling water
prawns with tail's shell on, cooked in the prepared stock
lean chicken/meat slices, cooked in the prepared stock
fried sliced shallots
hard boiled egg, sliced

Chili Paste:

4 tbsp oil
1/2 onion, chopped
2 cloves garlic, chopped
1 tbsp dried prawns, socked and drained.
1 1/2 tbsp sambal omelek chili paste

Prawn Stock:

shell and head of 300g prawns, washed
3 cups water

Chicken Stock:

500g chicken bone, quick scalded
4 cups water

Method:

Chili paste: Blend onion, garlic and dried prawns with some water, stir-fry in heated oil till fragrant, add-in chili paste and continue stir-frying till aroma, remove from heat; set aside.

Prawn stock: In a pot, stir-fry prawns' shell and head still fragrant, pour-in water, bring to boil for 2 hours or more; filter-off the residues.

Chicken stock: In another pot, add-in water and scalded chicken bone, bring to boil for 2 hours or more; withdraw the bone.

Pour chicken stock into prawn stock; set aside.

Blanch rice vermicelli noodles in boiling water till cooked (about 1 minutes), rinse with cold water; add into a serving bowl.

Add-in cooked spaghetti and the preference garnish items (excepts fried shallot flakes and hard boiled egg slices) into the serving bowl.

Bring 1 cup of prawn-chicken stock to boil.

Add-in half of the prepared chili paste, brown sugar, light soy sauce and salt, continue simmering for another few minutes.

Pour hot over the prepared serving bowl.

Sprinkles with some fried shallot flakes and arrange-on few slices of hard boiled egg.

Serve immediately and the remaining chili paste for extra spice.