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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.
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Rinse it under cold water, drain and spread in a single layer on
paper towels.
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Allow to dry for about 30 minutes.
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Peel and de-vein the shrimps. Then dry-fry the heads, tails and
shells in a frying pan for about 5 minutes, or until they turn bright
orange.
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Add 1 cup of water to the pan, bring to the boil.
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Reduce the heat slightly and continue cooking until the liquid has
reduced to about a quarter.
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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.
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Add the shrimps and chicken and fry until golden. Remove from the
pan.
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Add the chorizo and cook until the color turns brown.
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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.
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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.