Hokkien Mee-Style Prawn Noodles

Ingredients

• ¾ lb Shrimp, shells saved if fresh
• 12 oz fresh egg noodles + 4 oz rice vermicelli
• 2 eggs
• 4 cloves garlic, minced
• 2 cups stock (simmer the shrimp shells in it 10 minutes if you can — flavor pays)
• 2 tbsp fish sauce + 1 tsp soy
• 3 tbsp oil
• Lime and sambal, to serve

Method

1. Sear the Shrimp fast in a ripping wok; set aside at 90% cooked.
2. Fry the garlic in the oil, then scramble the eggs right in — ragged and rustic.
3. Add both noodles and toss 1 minute, then add HALF the stock and let the noodles drink it down, tossing, 2 minutes.
4. Add the remaining stock, fish sauce, and soy; braise-fry until the noodles are slick and the liquid nearly gone — hokkien mee lives between fried and soupy, glossy with intent.
5. Return the Shrimp, toss once, and serve with lime and a sambal dab. Hawker masters guard their stock like state secrets; yours started twenty minutes ago and still slaps.