The Ultimate Garlic Shrimp Noodles

350g prawns , deshelled and deveined

200-300g fresh yellow noodles (alkali noodles)

Handful chinese chives (roughly chopped and finely chopped)

1-2tbsp vegetable oil

3 tbsp butter

1 bulb garlic, finely chopped

2 spring onions, roughly chopped

100ml chicken stock

The Sauce

1 ½ tbsp oyster sauce

½ tbsp light soy sauce

1 tsp sugar

1 tsp sesame oil

2 tbsp shaoxing rice wine

Finely chop all of your garlic, Chinese chives and spring onions. Quickly blanch your shrimp to remove the scum and then remove and dunk into cold water.

Add a tablespoon of oil to your wok and stir fry your noodles for 1 minute and then add to your serving dish. Turn the heat down, add another tablespoon of oil to your wok and then add in your garlic. Gently brown your garlic until golden brown, and then add in the butter. Slowly fry until the butter is infused with the garlic, and then add in your sauce ingredients. 

Bring the heat back up to ensure the ingredients are combined, and reintroduce the blanched shrimp. Gently allow the sauce to mop around the shrimp before adding in the chicken stock. Bring to a vigorous boil and stir in the spring onion and chives before pouring the sauce and shrimp over the noodles.