This noodle sauce is something I always keep in my fridge. If you don't want to use prawn shells to make the oil, this works well with a simple garlic and onion oil made the same way.
8-12 very large prawns, with shells
1 cup vegetable oil
1 brown onion, thickly sliced
4 slices ginger, bruised
2 garlic cloves, bruised
1 bunch gai lan (Chinese broccoli)
500g thin egg noodles
6 thin spring onions, shredded
3 tbsp oyster sauce
3 tbsp dark soy sauce
2 tbsp sugar
1. Peel and de-vein the prawns. Discard the intestine and transfer the shells to a medium saucepan. Add the oil, sliced onion, ginger and garlic, and heat over medium heat for about 10 minutes until the oil is bubbling and shells fragrant. Reduce the heat to very low and keep cooking for another 10 minutes. Strain the solids and reserve the fragrant prawn oil.
2. For the noodle sauce, combine the ingredients and stir to dissolve the sugar.
3. Heat a frying pan over medium heat and add about 2 tablespoons of the oil. Add the prawns and season well with salt. Fry for about 4 minutes until the prawns are just cooked. Remove from the pan and set aside.
4. Bring a large pot of water to a boil. Boil the gai lan for about 2 minutes until just tender. Slice into 5cm lengths and season with a little salt. Divide the noodles into 4 serves of 125g each. Boil a serve of noodles for about 30 seconds, then drain well. Transfer to a bowl and add about 1 tablespoon of prawn oil and 1 tablespoon of noodle sauce. Toss the noodles to coat with the sauce and oil, and top with the gai lan, 2 prawns and shredded spring onion. Repeat for the remaining noodles.
Also try: Adam Liaw's Korean green salad