Name: Rice Noodles with Prawns
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Pasta, Filipino
Ingredients: 1 kilo cooked bihon (rice noodles); For the Sauce:; 4 tbsp cooking oil; 1 head garlic – crushed; Half cup finely chopped onion; 1 cup smoked fish (deboned tinapa) - flakes); 3 cups chicken or shrimp stock; 1 cup cornstarch or all purpose; 2 eggs – beaten; 1 tbsp Achuete powder; For the toppings:; 3 pc sliced hard boiled eggs; I cup cooked and flakes chicken; 1 cup cooked peeled shrimp; 1/2 cup chopped spring onions; 3 tbsp fried crispy garlic; 1 cup crushed crispy chicken skin; Lemon wedges

Posted on

21 August 2013

by

Kath Laureano

Ingredients

1 kilo cooked bihon (rice noodles)

<strong>For the Sauce:</strong>

4 tbsp cooking oil

1 head garlic – crushed

Half cup finely chopped onion

1 cup smoked fish (deboned tinapa) - flakes)

3 cups chicken or shrimp stock

1 cup cornstarch or all purpose

2 eggs – beaten

1 tbsp Achuete powder

<strong>For the toppings:</strong>

3 pc sliced hard boiled eggs

I cup cooked and flakes chicken

1 cup cooked peeled shrimp

1/2 cup chopped spring onions

3 tbsp fried crispy garlic

1 cup crushed crispy chicken skin

Lemon wedges

Preparation

1

Saute’ garlic, onion and half of the tinapa flakes.
2

Stir in the diluted cornstarch or all purpose flour (diluted in chicken or shrimp stock) and achuete powder, bring to boil while stirring occasionally.
3

Add the beaten eggs, lower the heat and simmer to thicken the sauce. Remove from heat and set aside.
4

Arrange the cooked noodles on a serving plate. Pour over the sauce and garnish with boiled egg, crispy garlic, flaked chicken, shrimps, crushed chicken skin and the remaining tinapa. Sprinkle with chopped spring onion on top.
5

Serve with lemon wedges.