Malaysian Veggie Penang Prawn Noodle Soup

Ingredients:

Topping:

Chinese Long beans

Bean Sprouts

3 Boiled eggs (cut in half)

 9 vegan fish cake

9 vegan fish balls

8 vegan fish balls

6 tofu puffs

Stock:

3 ½  spoons Vincent vegan prawn noodle paste

850mal water

Noodle:

250g yellow noodle

100g bowl Mee Hoon

Cooking Instructions:

Mix 3 ½ spoons of Veggie Prawn Noodle Paste with 850ml water in a pot (May increase or reduce the paste according to preference flavor.) Boil gently for 20 mins until fragrant. Then add ingredients & cook for 3 -5 minutes. 

Place noodles into a large bowl and cover with boiling water. Stand for 10 mins until soft.

Top the noodle in a bowl with beansprouts, Long beans, and other ingredients pour in the Noodle soup. read to serve.