raw shrimps, peeled and devein (reserve the shells, heads and tails)
thin fresh egg noodles
onion, sliced finely
shredded cooked chicken
fresh cilantro leaves
Scallions and lemon wedges
Bring a large pan of salted water to the
boil. Dip the noodles in and cook for 5 minutes or until the noodle is
tender. Rinse under cold water, drain and spread on a paper towels.
Allot to dry for up to 30 minutes. Use a frying pan to dry-fry the
shrimps heads, tails and shell until they turn bright orange. Add 1 cup
of water to the pan and bring to the boil. Reduce the heat slightly and
continue to cook until the liquid has reduced to about a quarter in
quantity. Add another half cup of water and bring to the boil. Reduce
the heat ans simmer for 30 minutes. Strain the liquid and set aside.
Discard all the shrimps leftovers.
Heat a large wok with 1 tablespoon of
cooking oil. Add a quarter of the noodles when the wok is very hot and
fry until golden. Turn the noodles consistently. Remove the cooked
noodles and repeat the process for the remaining noodles, adding more
oil if required until all are cooked. Add a tablespoon of oil and fry
the garlic and scallion over low heat until soft before removing from
the pan. Add the shrimp and chicken and fry until golden. Remove from
the pan. Add the chorizo and cook until it turned brown. Add cabbage,
soy sauce and shrimp stock. Cook over high heat, stirring all the time
until the liquid has reduced by a third. Return the noodles to the wok
and the garlic, scallions, chicken and shrimps. Toss well until heated
through. Add salt and black pepper to season. Scatter the cilantro at
the top as garnishing and serve immediately with lemon wedges.