In the four years I stayed in hostel while studying, I ate noodles (the type that was ready in two minutes) three times a week. You could flavour it with a weird powdery substance and at the end could only imagine the taste of real beef or chicken if you tried awfully hard. My roommate used to flavour her magic noodles with tomato sauce and cheese. This was enough to make me run down to the cafeteria to eat yet another plate of an indescribable stew.
Only much later did I attempt a chow mein – although I still had flashbacks of the noodles drowned in All Gold and cheddar. Today, fortunately, I can gulp down a plate of noodles with the best of them, especially if it contains tasty prawns.
1 chopped onion
1 teaspoon garlic
1 teaspoon ginger
500 g peeled and deveined prawns
300 g vermicelli noodles, soaked in warm water for 5 minutes, rinsed and drained
1 teaspoon turmeric
1 teaspoon brown sugar
2 tablespoons oyster sauce
1 chopped tomato
4 chopped spring onions
- Heat oil in a wok or pan, add onions, garlic and ginger and fry briefly.
- Add prawns and stir until almost cooked.
- Add noodles, stir quickly and add other ingredients.
- Serve while hot with some Tabasco or fish sauce.