Wednesday, December 07, 2005

Chorizo with Combination Noodles

chorizo with combination noodlesChorizo (with combination noodles) Recipe

- 500g Thin fresh egg noodles
- 500g Raw shrimps
- 3 tablespoons Cooking oil
- 4 cloves Garlic, crushed
- 6 Onion, finely sliced
- 1 cup Shredded cooked chicken
- 250 g Chorizo sausage, sliced
- 1 cup Shredded cabbage
- 3 tablespoons Soy sauce
- 3 tablespoons Fresh coriander leaves

- Fill a large pan with salted water and bring it to the boil. Cook the noodles for 5 minutes or until the noodle is tender.
- Rinse it under cold water, drain and spread in a single layer on paper towels.
- Allow to dry for about 30 minutes.
- Peel and devein the shrimps. Then dry-fry the heads, tails and shells in a frying pan for about 5 minutes, or until they turn bright orange.
- Add 1 cup of water to the pan, bring to the boil.
- Reduce the heat slightly and continue cooking until the liquid has reduced to about a quarter.
- Add another 1/2 cup water and bring to the boil. Reduce the heat and simmer for 3 minutes.
- Strain the liquid and set it aside, discarding all the shrimps heads, tails and shells.
- Heat 1 tablespoon of cooking oil in a large wok. When the oil is very hot, add a quarter of the noodles and fry until golden all over. Turn when necessary.
- Remove the noodles from the wok and repeat with the remaining noodles, adding more oil when necessary.
- Add another tablespoon of oil and fry the garlic and spring onion over low heat until soft before removing from the pan.
- Add the shrimps and chicken and fry until golden. Remove from the pan.
- Add the chorizo and cook until the color turns brown.
- Add the cabbage, soy sauce and shrimp cooking liquid, and cook over high heat, stirring all the time until the liquid has reduced by a third.
- Return the noodles to the wok and the garlic, spring onion, chicken and shrimps. Toss well until heated through.
- Season with salt and black pepper, scatter over the coriander and serve immediately with lemon wedges.

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