Philippine Combination Noodles with Chorizo

Ingredients:

500 g Thin fresh egg noodles

500 g 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

Cooking Instructions:

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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