Seafood Yi-Fu Noodles

Missed the black pepper beef noodles that we cooked in Macau and was quite happy that mum is planning to cook Yi-Fu Noodles today.

Mum always plan to cook but execution is not usually in her plan. This afternoon, she was still asking me whether i would like to do the cooking instead. After packing my wardrobe for CNY, i don't think i have the energy to do so. But, alas, i still have to do it cos dad & mum got a last min invite to eat at aunt's place. Great!! Me and bro is left alone with the uncooked Yi-Fu Noodles.

Was very tempted to call KFC delivery since i was kindda craving for it since last week. But decided against the idea because don't know when mum will feel like cooking and i don't think the prawns in the fridge can wait for her next cooking. So, in the end, i cooked my first Seafood Yi-Fu noodles.

Overall, the noodles is still ok. The noodles were overcook but i can taste the seafood stock so not too bad for a first attempt given that there were not much ingredients that i could use.

Ingredients
Fried shredded eggs
Prawns
Yi-Fu noodles
Dried scallop
Spring onions

Prepare seafood stock. Simmer the prawns head and shell in 1.5 cups of water. After 30 mins , remove the heads and shell from the stock and add in the dried scallop and spring onions. Continue to simmer for another 15 mins.

Boil water and cook the Yi-Fu noodles. After the noodles have soften, drain away the water.

Lightly fry the garlic. Add in the Prawns. Once the prawns are almost cook, add in the noodles. Add in the seafood stock and seasoning. Allow the noodles to simmer awhile before adding the shredded eggs. Noodles are now ready to serve.