Lemon Coriander Chicken Soup, Chilli Garlic Prawns Dry and Chicken Hakka Noodles

Ingredients

• 500 g prawns (medium-sized, shelled and deveined)
• 2 tbsp cornflour
• 1 tbsp maida
• 1 tsp ginger-garlic paste
• 0.5 tsp black pepper powder
• 0.5 tsp salt
• 1 pcs egg white (optional, for extra crispiness)
• 2 tbsp soy sauce
• 1 tbsp red chilli sauce
• 1 tsp vinegar (white or rice vinegar)
• 0.5 tsp sugar
• 4 tbsp vegetable oil (divided for frying and stir-frying)
• 10 pcs garlic (cloves, finely chopped)
• 1 inch ginger (finely chopped)
• 3 pcs green chillies (slit lengthwise)
• 1 pcs onion (medium, cut into 1-inch cubes or petals)
• 1 pcs green capsicum (medium, cut into 1-inch cubes)
• 3 tbsp spring onion greens (chopped, for garnish)

Instructions

1. 1

   Marinate the prawns

   • In a bowl, combine the cleaned prawns with cornflour, all-purpose flour, ginger-garlic paste, black pepper powder, and salt.
   • Add the egg white, if using, and mix until each prawn is well-coated.
   • Set aside to marinate for 10-15 minutes while you prepare the other ingredients.
2. 2

   Prepare the sauce mixture

   • In a small bowl, whisk together the soy sauce, red chilli sauce, vinegar, and sugar.
   • Set this sauce mixture aside for later use.
3. 3

   Fry the prawns

   • Heat 3 tablespoons of oil in a wok or large pan over medium-high heat.
   • Carefully place the marinated prawns in a single layer, avoiding overcrowding. Cook in batches if necessary.
   • Fry for 1-2 minutes on each side until they turn golden brown, opaque, and are just cooked through.
   • Remove the fried prawns with a slotted spoon and set them on a plate.

Ingredients

• 200 g Hakka Noodles
• 250 g Boneless Chicken Breast (Cut into thin 2-inch strips)
• 1 tbsp Corn Starch
• 3 tbsp Soy Sauce (Divided use)
• 0.25 tsp Black Pepper Powder
• 3 tbsp Vegetable Oil (Divided use)
• 5 cloves Garlic (Finely minced)
• 1 inch Ginger (Finely minced)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 medium Onion (Thinly sliced)
• 1 medium Carrot (Julienned)
• 1 medium Capsicum (Julienned (any color))
• 1 cup Cabbage (Shredded)
• 1 tbsp Red Chili Sauce (e.g., Sriracha)
• 1 tbsp Rice Vinegar
• 0.5 tsp Sugar
• 1 tsp Salt (For boiling noodles)
• 0.5 tsp White Pepper Powder
• 0.25 cup Spring Onion Greens (Chopped, for garnish)

Instructions

1. 1

   Prepare Noodles, Chicken, and Sauce

   • Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the hakka noodles. Cook according to package directions until al dente (usually 3-4 minutes). Do not overcook.
   • Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.
   • In a medium bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tbsp corn starch, and 1/4 tsp black pepper powder. Mix well and let it marinate for 10-15 minutes.
   • In a small bowl, whisk together the remaining 2 tbsp soy sauce, red chili sauce, rice vinegar, sugar, 1/2 tsp salt, and 1/2 tsp white pepper powder. Set this sauce mixture aside.
2. 2

   Cook the Chicken

   • Heat 1.5 tbsp of oil in a large wok or skillet over high heat until it shimmers.
   • Carefully add the marinated chicken in a single layer. Stir-fry for 4-5 minutes, or until it's cooked through, golden brown, and has an internal temperature of 165°F (74°C).
   • Remove the cooked chicken from the wok and set it aside on a plate.
3. 3

   Sauté Aromatics and Vegetables