Directions

To make

1. In a medium heavy bottom pot, heat up cooking oil and sauté minced garlic and white parts of spring onions for 45 seconds.
2. Add in the sha cha sauce and peanut butter and fry for a minute over low heat.
3. Pour in chicken stock and let it come to a boil. Simmer for 10 minutes.
4. Toss in tofu puffs and boil until they are softened.
5. Add in the prawns. Switch off fire when prawns are fully cooked. Season with fish sauce.
6. Heat up half a sauce pan of water to blanch bean sprouts, choy sum, noodles and beef slices.
7. To serve, divide noodles into two bowls. Scoop enough soup over noodles. Garnish with tofu puffs, prawns, blanched bean sprouts, choy sum, sliced beef and spring onions. A few drops of chilli oil for extra heat.