1 lb yellow egg noodles [chow mein noodles]
1 lb medium sized shrimp
1 lb fish balls [Substitute: more shrimp]
5-6 cups water
2 tomatoes, chopped
10 shallots, thinly sliced and fried golden brown
1 tbsp black pepper
Salt to taste
2 cups cabbage, shredded
2 cups water spinach or bok choy, chopped
3 red Serrano chilies, seeded and sliced [optional]
2 tbsp or to taste, chili paste
2 tbsp tomato sauce
2 tbsp light soy sauce
1 tbsp vinegar
salt
Garnishing :
4 cups bean sprouts, briefly blanched
2 hard boiled eggs, quartered
2 large potatoes, peeled, boiled and sliced
1 tofu [soy bean cake], thinly sliced
2 tomatoes, cut into thin wedges
4 stalks scallions, finely chopped
To Prepare Soup :
Shell shrimps, remove black vein if you wish, reserve shells, wash, pound shells roughly
Bring 5-6 cups of water to a boil, add shrimp shells, 2 chopped tomatoes, fried shallots, black peppercorns and salt to taste, boil for 15-20 mins, strain stock, discard contents
Return the stock to the heat, add the fresh shrimps, cook till just pink, remove with a slotted spoon, set aside for the garnish
Add shredded cabbage, kangkong or bok choy
Stir in chili paste, tomato sauce, soy sauce, vinegar and salt to taste
Reduce heat, simmer covered for 5 mins, and keep soup hot on low-med heat, for serving
To Assemble dish :
Using a sieve, warm up noodles by blanching in hot water for a few seconds, drain well
Assemble individual serving bowls - put some bean sprouts, followed by a handful of the warmed noodles into the bowl
Ladle piping hot soup over the noodles, together with some of the vegetables
Garnish with a few cooked shrimp, and a little of each garnishing, serve hot immediately
