Cereal Prawn

I have been lazy to update my recipes in my blog, so lazy that Grace told me my last post was more than a year ago :P Ok time to move my butt, oops.... my fingers to update before I forget all these yummy recipes.

Ingredients

10-12 large prawns
Salt and pepper to marinate

1/2 beaten egg
1.5 tbsp plain flour
1.5 tbsp corn flour

3-4 garlic cloves (minced)
1 knob butter
Few stalks of curry leaves (remove stem, rinse and drain)
1 red chili or chilli padi (depends on how spicy you prefer)
1 cup instant cereal
1/2 tbsp milk powder (optional)
1 tbsp sugar
Pinch of salt

Methods
1. Cut a deep slit on the prawn back and devein.
2. Marinate with salt and pepper for 15mins or more.
3. Coat the prawns with egg, plain and corn flour evenly.
4. Deep or shallow fry the prawns until just cooked. Set aside.
5. Melt butter in a pan, sauté the minced garlic, add in curry leaves and sliced chilli till fragrant.
6. Turn to low flame and add in cereal, sugar and pinch of salt. Fry until the cereals turn slightly brown.
7. Add in prawns and toss evenly.

Air-fried Mozzarella Garlic Prawn

This recipe is actually derived from my mom's pan-fried garlic prawns. I merely tried it using air fryer and added mozzarella cheese for a cheesy crusty top for a change. Credit should go to my mom :)

Ingredients
10 medium size prawns
5 garlic cloves (minced)
Pinch of salt
Mozzarella cheese

Methods
1. Preheat AF at 180deg C for 5mins.
2. Add oil & minced garlic and AF for 2mins, stir fry and heat for another 2mins until fragrant.
3. Add the prawns and AF for about 7mins or until cooked. In between I will stir twice to make sure evenly cooked.
4. Sprinkle pinch of salt, stir and add mozzarella cheese.
5. Turn temp to 200 deg C and melt the cheese, takes abt 3-5mins.

Note
I am using Philips air fryer, for this dish I made use of the baking pan to cook everything in it.

Air-fried Rosemary Garlic Grilled Prawns

I wonder what took me so long to pen down recipes for air-frying dishes. This kitchen appliance is my new love and it really does wonders being a helpful assistance. Not only that I could cooked french fries without oil or little oil, it makes food juicer and cook faster. Here's a grilled dish making use of my newly purchased accessories, the double rack with skewers.

Ingredients

8 prawns (medium size will be ideal, mine were large prawns)

3-4 garlic cloves (minced)

1/2 tbsp melted butter

1 sprig rosemary leaves (chopped)

salt & black pepper

Green capsicum (prepare 8 slices)

Methods

1) Marinate the prawns with all above seasoning for an hour or longer.

2) Use 2 prawns and 2 capsicum slices per skewer.

3) Preheat air fryer.

4) With temperature 180 degree C grill the prawns for 5-6 mins.

5) Increase temperature to 200 degree C and grill for a min.

Tips:
Sometimes when I ran out of time I will lessen the marination timing for prawns, probably just a 10mins will do.

For air frying, you could always open the drawer to check on your food and it is advisable to do so. After all this cooks faster compared to conventional cooking hence is good to check before they turn overcooked.

This dish could be done in oven as well. It is much faster to do it in air fryer and the prawns will retain the juiciness. The only disadvantage will probably be the quantity, you can't grill a lot at one go.

Creamy Butter Prawns

The pricing for seafood is known to be expensive during Chinese New Year but not all true for this year. I learned from the news that the price for prawn has gone down instead. So here it is, more prawn dishes on the dining table ;) The recipe is available at Creamy Butter Crab page except that I replaced crab with prawn and omit curry leaves since I didn't have it. I have also added small red onion which added some sweetness to the dish.

I used 8 large prawns for this but maintained the amount of sauce quantity which will be a lot. I did it on purpose to keep the creamy butter sauce for the next day to make baked rice.

Hairy crab 大闸蟹 season is here

What is your indulgence for the Autumn season? How about these seasonal freshwater hairy crabs 大闸蟹 which make their appearance around October. These crabs are small, hairy and the roe is the one we are looking forward to. The best way to cook these crabs is steaming in order to savor the original taste. We chanced upon Cold Storage selling the crabs at a promotional rate of 2 for $9.90. It was definitely a steal compared to restaurant pricing at $30+ per crab. We bought 2 pieces and had them steamed for supper indulgence.

Hairy crabs is the easiest to prepare, they are very clean from freshwater so don't need much hassle in cleaning. And since they are so small you don't even need to chop them up. The best way to eat them is to steam. Doesn't that sound absolutely easy to prepare?

Ingredients
Hairy crabs
Ginger slices
1 tbsp of Chinese wine

Methods
1) Do not untie the string, use a brown husk scrub and clean the crabs inside a bowl/pail of water. You will notice that the water is hardly dirty.
2) Place the crabs and ginger slices into a steaming plate and steam for about 15 mins.
3) Drizzle Chinese wine a minute before switching off the flame.
4) Serve hot and you can either eat it on its own which is the way I prefer to savor this delicacy. Or dip into Chinese black vinegar with shredded gingers.

Hairy crab has a "cooling" properties so Chinese believes that it should be consumed with ginger tea after the feast to balance the body system.

Shark's Fin Melon with Clam Soup 鱼翅瓜啦啦汤

A very interesting vegetable and not many people is aware of its actual name 'Cucurbita ficifolia'. In Asia, it is commonly known as the Shark's Fin Melon as the pulp strands are used to make soup, quite similar to shark's fin soup hence the name.

 

Ingredient
1 slice shark's fin melon (about 1/4 of melon)
1 carrot
Handful of dried anchovies
1 honey date
800g-1kg white clams

Method
1) Soak live clams in a bowl of salted water to keep them fresh and split out sand. Rinse and remove from water only just before you want to cook them.
2) Remove skin and seeds of shark's fin melon, cut into big chucks.
3) Peel carrot and cut into big chucks.
4) Bring a pot of water to boil, add in honey date and dried anchovies. I will put the anchovies into a soup stock bag before adding in. Boil for 2-3 mins and simmer for 1.5 hours or until the melon flesh turn to shark's fin texture.
5) Turn the flame to high bringing soup to boil and add in the clams, cover the lid and once you see all the shells open up. Off flame and serve immediately. Do not overcook the clams, they will chewy if cooked for too long.

Pan Fried Salmon with Homemade Teriyaki Sauce 照焼三文鱼

I always enjoy eating Salmon Teriyaki bento set, to me a piece of fish with a bowl of rice is good enough as a satisfying meal.  But often that piece of salmon from the bento is just too slim or without skin. Yes I do enjoy eating with the skin especially when it's crispy, isn't that the best part?

This is not a difficult dish, the trick to fry the fish is to make sure that the base side on the pan is cooked before you flip it over. If it is not cooked, the meat or skin will stick to the pan and you will risk breaking the piece.

Arrggghhhh.... just when I need it most my bottle of Teriyaki sauce has finished. Did a search online and to my surprise it is very easy to make your own. Alright, ho-say liao (Singlish of great/ good) no more buying of the bottled sauce from now on ;) There are many recipes online, some added more than 6 ingredients and I took reference from one of the easiest and modified from there. This evening I only used 3 ingredients (sugar, Mirin 味醂 and light soy sauce), you could purchase Mirin from any supermarket at the Japanese section or Daiso. Mirin is a Japanese rice wine which has lower alcohol content and higher sugar content. 

Did I mention that the homemade sauce is as good as what you could get from restaurant/ supermarket? Try it, it is so easy! Besides being a sauce for salmon, can use it for squid, hamburger steak, meatball, Enoki mushrooms wrap with shabu, etc.

Ingredient
A piece of salmon about 250-300g (prefer not to use steak)
Salt
Cornflour

Teriyaki sauce (step 7)

1.5-2 tbsp sugar
2 tbsp Mirin
2 tbsp light soy sauce
1 tbsp sake (optional, I didn't add)

Method
1) Rinse the salmon and pat dry with kitchen towel.
2) Smear salt onto the salmon.
3) Just before cooking, coat the salmon with a thin layer of cornflour.
4) Heat the pan with little oil and place the salmon with skin side down using low-medium flame. Use your fingers to gently press from the top so that skin is fully in tact with the pan.
5) When the bottom side is done, flip over to cook the other side. Follow by the 2 sides for a short while.
6) Dish out the salmon.
7) In a bowl mix the sauce ingredients. Pour away the oil from the pan and over low flame add the sauce, it will bubble up immediately. Let it heat for a few seconds and off the fire, do not burn the sauce. Drizzle the sauce over the fish and serve while its hot.

Wasabi Prawns on Skewers

Revisited this dish using the same recipe I had posted sometime ago, the difference this round is I coated the prawns with cornflour before frying and give it a cocktail style look by using skewers. Certainly looks more appetizing compared to previous post ;)

 

Recipe from: http://yukiecody.blogspot.sg/2013/02/wasabi-prawns-with-fried-udon.html

Creamy Butter Crab

Simply love seafood and crab is definitely one of them. We were pretty lucky managed to get the female crabs full of roe. Yummy!

Ingredient
800g-1kg mud crabs
2 garlic (minced)
1 can evaporated milk
50g butter
5-6 stalks curry leaves (discard stalks)
1 red chilli or some chilli padi (cut into slices)
Dash of fish sauce
1 tsp sugar
1-2 cheese slices

Method
1) Melt the butter, sauté the garlic till fragrant.
2) Fry chilli and curry leaves till fragrant then add in the evaporated milk.
3) Add in the seasoning and cheese, stir well and add in the crab pieces.
4) Cover lid and cook until the crabs are cooked. The sauce should be thicken but not dry up.

Best to serve with hot deep fried/ steamed mantou (mini buns) to enjoy dipping the buns with the delicious creamy sauce. 

菜脯蒸蝦 Steamed Prawn with Preserved Sweet Radish (Chay Poh)

Besides frying omelette and as topping for chwee kueh, what can we do with this Chinese preserved radish (chay poh)? My friend Molly has kindly shared her recipe on this steam prawn dish to add to my collection of chay poh dishes. There are 2 types of chay poh in the market, one is the salty type which is more common. Another one is sweeten chay poh which is what I am using in this recipe.

 

Ingredient

10 medium-large size prawns

10 garlic cloves (minced finely)

1.5 tbsp preserved sweet radish (chay poh)

1/2 tbsp Chinese wine

1 tsp sesame oil

Dash of pepper

Yellow capsicum/ spring onion/ parsley (optional as garnish)

Method

1. Cut a deep slit at the back of each prawn to remove the vein and butterfly the prawn.Do not remove the shell.

2. Place the prawns nicely on a steaming plate.

3. Pour chay poh into a bowl and rinse then drain away the water. (If you are using salty chay poh, you will need to soak the chay poh in a bowl of water for about 10mins. Drain away the water and add sugar to it when you stir fry.)

4. Heat oil on wok, saute garlic mince till fragrant and add chay poh. Stir fry for about 5 mins and use a spoon to add the fried chay poh to the butterflied prawns.

5. Drizzle the prawns with wine, sesame oil and add a dash of pepper. 

6. Steam for about 5 mins and serve.

Note

You may adjust the ratio of garlic versus chay poh according to your taste. Add more sweeten chay poh will probably be well-received by the children. Adults will prefer more garlic ;)

 

Wasabi Prawns with Fried Udon

This wasabi prawn recipe is simplified but it doesn't compromise the taste. Regular recipes will add condensed milk to sweeten the sauce and batter-fried the prawns. As usual I got lazy and modified the recipe to reduce the steps and lessen the ingredients used ;)

Ingredient
8 medium-large prawns
2 tbsp mayonnaise (Kraft brand)
Abt 1 tbsp wasabi
Juice from 1 lime
Sesame seed (garnish)

Method

1. Mix mayonnaise, wasabi and lime juice together and set aside. I am using non-Japanese type sweet mayonnaise so condensed milk is not needed compared to the usual wasabi prawn recipe. You may adjust the wasabi amount to suit your preference.

2. Remove prawn shells and devein.

3. Heat pan and shallow fry the prawns till cooked.

4. Coat cooked prawns with the sauce and serve.

The fried udon is simple too. I am using Sakura brand udon which I prefer, some brands are not as good. Boil the udon with little olive oil and salt till cooked and drain away the water. Heat pan with a little oil and sauté chopped onion, sliced white mushrooms, add some sliced chilli to enhance the color. Add 2 tbsp Japanese sesame sauce and 1 tbsp water. Once the sauce is boiled, add in the ready udon. Mix well and serve with wasabi prawns. You will love it ;)

Har Lok 虾烙

This is one of the popular Chinese New Year dishes and needless to say, it is very juicy and yummy. Finger-licking good will be a perfect description for this dish. My mum doesn't know how to cook this so I only had my chance to try this when I was in my late 20s. Hahahaha, I was like a mountain tortoise then. Har is Cantonese is prawn and Lok means fry, so in English is a pan fry prawn dish. Har Lok is sweet tasting and a little spicy, the color is dark because of the soya sauce used which is a must for Har Lok. There are many different ways of cooking this dish, for one with more gravy ketchup & worcestershire sauce are added. For a drier version with lesser seasoning, here it is.

Truly enjoyed this Har Lok dish and I took quite sometimes to finish them. After eating the prawns, I enjoyed eating the caramelized onions too ;)

Ingredients
8-10 medium-large tiger prawns (trimmed, deveined, leave head, tail & shell intact)
Salt & black pepper
3 garlic cloves (minced)
1 red onion (chopped)
1/2 red chilli (sliced)
Handful of curry leaves (discard stems)
1 tbsp light soya sauce
1 tsp dark soya sauce
1/2 tbsp Chinese cooking wine (I used hua tiow)

Method
1.  Marinate the prawns with salt and pepper.
2. Heat oil in pan and saute onion until it turns slight brown and fragrant. Add in garlic and fry for awhile. Followed by chilli and curry leaves.
3. Add in the prawns, turn to the other side when the bottom turns red.
4. Add in the soya sauces and cooking wine. Give a few good stirs and dish out once the prawns are cooked.

Laksa Angel Hair

Infused your Italian pasta with an Asian flavor. 

Easily whip up in 20 mins.

Ingredients
Angel Hair
10 prawns
8 small tau pok (cut into quaters)
3 garlic cloves (cut into slices)
3 tbsp cooking white wine
1/2 pack Hai's brand instant laksa paste
60ml coconut cream (I use Kara brand)
60ml water
Laksa leaves (garnish)
Black pepper

Methods
1. In a pot of boiling water, add some salt and a little olive oil. Measure angel hair for 2 portion and cook till al dente. Drain away the hot water and rinse using cold water. Set aside.
2. Heat pan, add cooking wine and garlic. Fry for a min and add 1/2 pack of instant laksa paste. The paste is good for 4 pax, hence I used 1/2 packet. Fry till fragrant.
3. Add coconut cream and water, mix well and add prawns & tau pok.
4. Once the prawns are cooked, add in the cooked angel hair and give a good mix. Off flame and serve with laksa leaves and black pepper.

Where to get the ingredients?
Hai's instant laksa paste - NTUC supermarket
Tau pok - Both wet market & supermarket
Laksa leaves - Wet market

With this "ring"... I marry you?

With this ring, I marry you. Oh hahahaha, with yam ring??? Why not? Isn't there a common saying 想得到男人的心，先征服他的胃? Let's captivate his heart in the kitchen!

Ok I cheated, I didn't prepare this yam ring from scratch. I couldn't afford the time to prepare this for a weekday dinner as the preparation will take long. The yam ring was purchased from Kwong Cheong Thye, it is also available in supermarkets. Instead of the usual yam ring filling, I made mango prawn salad rice as the filling. The fruit and lime juice creates an appetizing fruity and citrus taste, very different from the traditional yam ring and this is a one-dish meal.

Ingredients
1 yam ring
1/2 pk of dong fen (optional for garnishing)

2 bowls cooked rice
10-12 prawns
Salt, pepper and garlic powder
1 Japanese cucumber (peel to make ribbons, leave the skin on)
1 lime (squeeze out the juice)
1 ripe mango (cut into cubes)
1 tsp chopped coriander leaves
2 tsp Thai sweet chilli sauce

Methods
1. Preheat oven to 200 degree. Line baking tray with aluminum foil and brush the yam ring with cooking oil. Bake for 15-20mins or until it turns golden brown.
2. Heat oil inside a wok/ pan, add in small amount of dong fen at a time. The dong fen will expand almost immediately, dish out and drain on kitchen towel.
3. Remove shells and devein the prawns. Season with salt, pepper and garlic powder. Pan fry till cooked and dish out into a big bowl.
4. Add the mango cubes, cucumber ribbons, lime juice, coriander leaves into the bowl of prawns and mix well.
5. Mix in the cooked rice.
6. On a big plate, place the baked yam ring at the center. Scoop half of the mixed rice into the well of the yam ring and drizzle chilli sauce on top. Surround the yam ring with fried dong fen. Remaining portion of the mixed rice can be served on a plate.

Notes
1. Instead of deep-frying the yam ring I chose to bake it. It is not as fragrant as deep-fried but its healthier.
2. Use a vegetable peeler to achieve the long cucumber ribbons.

Herbal Prawn

Yes another prawn dish, please don't laugh! I know about cholestrol issue but I cannot help it. Come on, a few prawns won't kill....hahaha.... Ok this is an amazingly easy way to whip up a bowl of flavorful herbal prawns by just throwing everything into a pot. I think I am quite lucky to get this right combination by guts feel, don't we just love how our moms did their cooking by "Agaration"? ;)

Ingredients
10 medium size prawns
2 tbsp dried anchoives (de-boned type)
2-3 dang gui (angelica root)
1 dang shen (codonopsis root)
1/2 tbsp gou qi zi (wolfberry)
4 red dates (seedless)
2 cup water
Pinch of salt
1/2 tbsp chinese wine

Methods
1) Rinse the prawns and set aside.
2) In a pot, boil 2 cups of water to boil and add in all the chinese herbs and dried anchoives. Boil for 2 minutes, cover with lid and simmer at low fire for about 30mins.
3) The water level should be reduced to half by now, add salt and bring water to boil again. Add prawns.
4) Once the prawns are cooked, add wine and off fire. Do not overcook the prawns.

Notes
Here's a website showing the images of various chinese herbs for reference:

http://www.denverchinesemedicine.com/BulkHerbs.html

White wine mussels

I am actually surprised to see that Cold Storage is selling a big pack of mussels/white clams for a dollar plus. So cheap, must buy! My favourite way of cooking mussels is using the Portuguese spicy premix sauce but lately I can't get it hence have to try other ways of cooking. I miss the white wine mussels from Esmirada restarant so here it is, my version of white wine mussels. Remember to serve the mussels with the white wine sauce, its so flavorful that we gulp it down like drinking soup.

Ingredients
1 pack of mussels from cold storage (approx. 600g @ $1.50)
4 garlic cloves (minced)
2 inches ginger (cut into thin strips)
1 tomato (cut into cubes/ wedges)
1/2 white onion (cut into cubes)
1/2 - 1 red chilli (sliced)
1/2 cup white cooking wine
Fresh parsley or 1 tsp mixed dried herbs
Dash of black pepper, salt

Methods
1. Rinse and soak mussels in a bowl of cold water for 20 mins to expel sand.
2. Remove any beard (byssal threads) from mussels by pulling it out and discard the beard.
3. Remove mussels from the dirty water, brush and rinse then set aside.
4. Heat pan with oil and saute garlic, ginger and onion for awhile.
5. Stir in tomato cubes and mussels, white cooking wine and cover with lid.
6. Once the shells are opened, add in chilli, black pepper and parsley/ mixed dried herbs. Add salt to taste.
7. Mix well and serve.

Ebi Mayo

I was preparing Japanese cusine for dinner and wanted to cook prawns but I don't want to make tempura because it requires deep-frying. Searched the internet and discovered there's this dish call ebi mayo. Anything with mayonnaise will taste good to me especially prawns. So here's my modified recipe to share. Beware, this is another finger-licking yummy dish ;) Can tell that I am a prawn-lover isn't it?

Ingredients
8-10 med/large prawns
1 tbsp sake/cooking wine
Salt and Pepper
1-2 tbsp corn flour
1 tbsp cooking oil
2 tbsp mayonnaise
1 tsp honey
2 tsp ketchup
2 onion rings
Corriander leaves (garnishing)

Methods
1. Remove prawn shell, devein and leave tails intact.
2. Marinate the prawns with sake/cooking wine, salt and pepper for 15 mins or longer.
3. Heat oil in pan, I am using happycall pan but other pans work as well.
4. Pan fry the onion rings till the surface become golden brown. Dish out and place on plate.
5. In a bowl, mix mayonnaise, honey and ketchup. Set aside.
6. Coat the marinated prawns with corn flour and pan fry using the remaining oil in the pan till the prawns turn pink.
7. Push the prawns to a corner of the pan, pour in the mayonnaise mixture and give it a few stirs to blend well. Combine the prawns and mixture, mix well and serve on top of the onion rings. Add corrainder leaves as garnishing.

Steamed Golden Pomfret with fermented soybeans

I love this version, this is different from just putting the fermented soybeans on top of the fish and steam it. This method fry the ingredients to bring out the fragance before steaming with the fish. Is definately a keeper!

Ingredients
Golden pomfret
Salt and pepper
1 tbsp salted fermented soybeans
3 garlic cloves (minced)
1/2 red onion (cubes)
2 inch ginger (thin slices)
1 tomato (sliced)
1 tbsp cooking wine
Spring onion
Cut red chilli

Methods
1) Pat dry the pomfret and marinate with salt and pepper.

2) Heat the pan with little oil and sautee garlic till fragrant, add onions and fry for 1-2 mins. Add ginger slices and continue to fry until fragrant. Push them to one side of the pan and add in the fermented soybeans, mash them lightly with the spatula. Fry till fragrant and combine everything inside the pan.

3) Top the pomfret with those that you have just fried and place sliced tomato at the side. Sprinkle with a tbsp of cooking wine and steam until fish is cooked.

4) Sprinkle with spring onions and cut chilli, cover the lid and off the flame for a minute.

5) Serve.

Cheesy Garlic Prawns

I love prawns and love to whip up prawn dishes with different sauce or spices. My friend passed me a tub of cheese dip, those that you dip with nachos or fries and here it comes another prawn dish coated with cheese dip. This is a very simple recipe and the reason I am recording here is to remind myself how to cook this the next time...hahaha... I tend to forget how I cook especially when I am not following a recipe :P

Ingredients
8 medium prawns
Salt
Pepper
Garlic Powder
A knob of butter
1 tbsp cheese dip
Dried mixed herbs

Methods
1) Marinate prawns with salt, pepper and garlic powder for at least 15 mins.

2) Heat the pan and melt a knob of butter.

3) Pan fry the prawns until both sides are cooked.

4) Add in cheese dip and make sure the prawns are well coated.

5) Sprinkle with dried mixed herbs and serve with garlic paste (optional).

Prawn Mee 2 styles ~ Soup or Fried???

Prawn lovers like me will sure to enjoy both local dishes, the soupy prawn mee and the fried Hokkien prawn mee. And I want to try making these two dishes from scratch, I have saved up a bagful of prawn heads and shells to make prawn broth. Last Saturday, I started in the morning boiling the broth so that it will be ready for dinner. I am using a recipe found on-line to make my prawn broth.

Prawn Soup Noodle

Recipe adopted from http://www.soshiok.com/article/4576. This is how my sinful prawn broth looks like during the process of making.

As there're only 2 of us, I didn't use up the broth. I freezed the balance into 2 bags approx. a soup bowl size and reserve for the next dish ~ fried hokkien prawn mee.



 Fried Hokkien Prawn Mee

Ingredients
6 medium prawns
50-70g pork belly
1 squid (cut into rings)
3 garlic cloves (minced)
1/2 medium pack yellow noodle
1 small pack thick beehoon
2 eggs
Handful of chives or spring onions
Bean sprouts/ Fishcake (optional, I didn't put)
Fish sauce or sugar to taste
Pepper
Sambal chilli and lime

Prawn Broth
I used a bag of my prawn broth made the other day, you could do it instantly if you don't have the broth pre-made. Use about 20 prawn heads and shells (the more the better) and boil with 2 soup bowls of water for 30 mins over low fire. Drain the broth and standby, it should be the size of a soup bowl.

Method
1) Heat 1-2tbsp of oil, sautee garlic and add in pork belly. Stir fry for a while and add in squid rings and prawns.
2) When the prawns start to turn pink, ladle in half portion of the prawn broth. Simmer for a min.
3) Add pepper and either fish sauce or sugar to taste. This depends on whether your broth made is sweet enough. If it is sweet, add a little fish sauce to enhance the taste. Otherwise add sugar to sweeten the broth. Personally I prefer my fried hokkien mee to come with a tinge of sweetness.
4) Stir in yellow noodles and thick beehoon, ladle the balance broth and simmer for 1-2 mins over medium fire. Becareful not to dry up the noodles.
5) Pour in beaten eggs, wait for awhile and scramble them. Throw in chives/ spring onions.
6) Serve with chilli and lime.

Note
I didn't use the full pack of yellow noodles. I noticed they come in various pack sizes so it depends on how much you want to cook. The above recipe is good for 3 pax. I go by guts feel when throw in both the noodles.