← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 2 chicken legs, skin on
• 300 g medium prawns, shell on
• 2 tbsp Vegetable oil
• 4 cloves Garlic, smashed
• 2 l Water
• 2 tbsp Dried shrimp, rinsed (optional)
• 1 tsp Sugar
• 1 tsp White pepper
• salt or fish sauce, to taste
• 600 g fresh flat rice noodles (kway teow / hor fun)
• 150 g Bean sprouts
• 1 handful Garlic chives, cut into lengths
• 2 tbsp Crispy fried shallots
• 2 Spring onion, chopped
• sliced green chillies in soy sauce, to serve

Method

1. Put the chicken in a pot with the water, bring to the boil, skim and simmer for 25 min until cooked through (75°C/165°F at the bone). Add the prawns for the last 3 min.
2. Lift out the chicken and prawns. Peel the prawns and keep the meat; shred the chicken and return the bones to the pot.
3. Heat the oil in a frying pan and fry the prawn heads and shells with the garlic for 4–5 min, pressing on the heads, until red and toasty. Tip everything, oil included, into the pot with the dried shrimp (if using).
4. Simmer the broth for 25–30 min, then strain. Season with sugar, white pepper and salt; it should taste sweet and deeply of prawn.
5. Loosen the noodles with your fingers. Blanch them with the bean sprouts and chives in boiling water for 30 seconds and drain.
6. Divide between bowls, top with chicken and prawns, ladle over the hot broth and finish with fried shallots and spring onion. Serve the soy-chilli on the side.

Tips

• Ipoh’s famously smooth noodles come from its mineral-rich water; buy the freshest, softest kway teow you can and do not overcook it.
• Contains shellfish and soy. The prawn oil from step 3 is the secret, so do not skip frying the shells.

Sources

Written in our own words after cross-checking these recipes:

Noob Cook The Meatmen Seasaltwithfood