Ingredients
| 1-1/3 lb. | cooked yellow egg noodles | | 1 tbsp. | oil | | 10-2/3 oz. | beef, sliced thinly | | 6 cups | water | | 4 tbsp. | oil | | 4-1/4 oz. | blended dried prawns | | 10-2/3 oz. | sm. prawns, shelled | | 1/2 can | condensed tomato soup | | 1 oz. | mustard green, cut into 2 inch lengths (separate stems from leaves) | | Salt to taste |
To blend
| 3 cloves | garlic | | 8 | shallots | | 20 | dried chillies, soaked |
Garnish
| 4 | boiled eggs | | 2 | firm soybean cakes, fried and sliced | | 10-2/3 oz. | beansprouts | | 2 | tomatoes, sliced | | Chopped shallot crisps | | Chopped spring onions | | Chopped Chinese celery | | 5 | red chillies, sliced |
1 Recipe Reviews
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This is a Malaysian soup, not a Chinese soup.
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Instructions
Once noodles are cooked, mix with 1 tbsp. oil to prevent from sticking, and put aside. Boil beef in water until tender. Heat oil in pot and fry blended ingredients for a few minutes, then add in dried prawns and fry until crisp. Pour beef and beef stock and bring to boil. Add prawns, tomato soup and salt. Add in vegetables, stems first. Place noodles in serving bowls, pour gravy and garnish.
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