1 package of medium flat rice noodles
3 dried red chillies
1 onion, chopped
Bunch of scallion, chopped
2 cloves garlic, chopped
1/2 red bell pepper, chopped
1 zucchini, chopped
3 eggs (fried separately and then cut into strips)
7-8 medium shrimps
2 tbsp soy sauce
2 tbsp fish sauce
1 tsp chilli powder
Salt
Pepper
1- In a large pot, boil water. Once it comes to a boil, turn the stove off and steep the noodles in the pot. I turn the stove off otherwise it makes the noodles too mushy. Let sit in water for 20 minutes and then drain in colander. I pat the noodles dry with kitchen towel to rid of excess moisture. I also chop them roughly for ease of eating.
2- In a saute pan, add oil, dried red chillies, onion, garlic and half of the scallion. Saute for a bit. Add red bell pepper and zucchini and saute. Add the shrimps, soy sauce, fish sauce, chilli powder and cook until shrimps turn pink. Now, add the boiled rice noodles. Mix everything thoroughly. Add the strips of eggs, pinch more soya sauce and fish sauce. Finish off with rest of the scallion.
Spicy sweetcorn chicken soup
1/2 whole chicken, cut into medium size pieces
5 cups of water
2 bayleaves
4 peppercorns
1 inch ginger, grated
2 cloves garlic, grated
1 cup frozen sweetcorn
1 tsp black pepper powder
1 tsp red chilly flakes
2 tsp soy sauce
2 tbsp cornstarch
2 tbsp cold water
2 eggs
Salt
1- Pour 5 cups of water into a large pot and bring to a boil. Add the chicken pieces, bayleaves, peppercorns, grated garlic and ginger and salt. Boil until meat falls of bones. Once done, strain the stock and keep chicken pieces aside. Once the chicken pieces have cooled, remove meat from bone.
2-Return stock to the stove and add the sweetcorn, black pepper powder, red chilli flakes, soy sauce and boil. Mix cornstarch with water and whisk well. Add this to the soup, while stirring soup constantly. In a bowl, lightly beat two eggs. Pour in the eggs slowly while stirring the soup in the same direction.
Serve with chillies in vinegar.
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