Bak Kut Prawn Noodles
August 6, 2008 – 11:25 pm by wiffy
Hi everyone!
Today, Noob Cook is teaching maths! (ditches apron for calculator) 
Noob Cook’s formula for making cheater’s Bak Kut (Teh) Prawn Noodles::
[Bak Kut Prawn Noodles = bak kut teh + prawns + goodies + noodles]
where goodies = fish cake, lettuce, wolfberries, beansprouts, etc, etc …
This is my cheater bug’s way of whipping a steaming hot bowl of hawker-style Bak Kut Prawn Noodles, as inspired by tigerfish-the-great-cook’s Soba in Bak Kut Teh soup.
I simply use a packet of EYS Bak Kut Teh spice to cook for 2 persons (about 300g of spare ribs and some garlic), and just before serving, I add 6 large prawns and fish cake slices in the broth to cook for a few minutes. Toss in some noodles (cooked via boiling water for a few minutes, and then rinsed in cold water) and local lettuce … and voila! - a nice bowl of home-made Bak Kut Prawn noodles.
Easy pesy, and a nice change if you are bored of serving Bak Kut Teh the usual, heavenly way 
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Picture Fest::
Click here if you can’t view the photos.
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I’m serving a bowl of this delicious noodles soup to the Greedy Gourmet, who’s hosting this week’s Pasta Presto Nights, a wonderful food blog event started by Ruth of Once Upon a Feast.
Share the good food
Tags: bak kut, bak kut teh, noodles, pork ribs soup, prawns
Posted in Blog Events, Chinese, Chinese Herbs, Noodles, One-Dish Meals, Presto Pasta Nights, Recipes, Short Cuts
13 Responses to “Bak Kut Prawn Noodles”
Hi, my first time here…thanks for bringing me!
This is quite the authentic dish. It looks hearty and warming. I would love to cook something like this for my family and friends!
By noble pig on Aug 7, 2008
Wah, salivating liao! Looks delicious!
By Little Corner of Mine on Aug 7, 2008
A feast for my eyes!
Yours looked soooo alluring!! Whoa!
Btw, I have added you to my ’special’ blogroll. Only meant for favourites.. Would you add me, too?
By My Wok Life on Aug 7, 2008
Cheaters+Bah Kut Teh=Major Love! Throw in the prawns, and I’m leaving my Carbonara. Great submission. I’ve been meaning to submit something to Pasta Presto for ages, but never seem to get down to it.
Question:
Whenever I make bah kut teh from the packet, it always seems less potent ( ‘kau’ - are you Malaysian?) than at the shops. Any idea why?
By Dee on Aug 7, 2008
Oh my Goodness! How does one not drool at just looking at the pictures! I”m coming over…
By Joyce on Aug 7, 2008
*Slurp noodles* off the screen. The addition of prawns and fish cake really make the bak kut teh extra yummy!
By didally on Aug 7, 2008
Do you like it? If you don’t feel like eating rice, this is one way to enjoy - the noodles with the soup, just like how Japanese enjoy their ramen in pork bones broth essence. Love your presentation. Can sell your noodles in claypot already. So professional!
By tigerfish on Aug 7, 2008
noblepig: Thanks for visiting me
LCOM, Joyce, didally: hee thanks!
MWL: Thanks for adding me! I have added your link too
Dee: I’m Singaporean hehe… Yeah I hadn’t had a PPN submission for a while too, can’t wait to see yours! Hee have u tried this BKT spice before? I personally think it’s quite potent (as in herby)!!
tigerfish: Yuppy! I love it - your idea is brilliant. Oh u sure my noodles can sell?
You shall be my first customer, since u relocated to Sg already 
By wiffy on Aug 8, 2008
i think sous chef’s family would definitely love this. shall i do one to impress? hehe
By rita on Aug 8, 2008
That looks so good! I am going to have to look for some full prawns at the store.
By Kevin on Aug 9, 2008
What a glorious looking dish. Thanks so much for sharing with Presto Pasta Nights. Now I just have to wait for a day cool enough to eat some.
By Ruth on Aug 9, 2008
Thanks!
I love the colors in that dish…beautiful, like always!
By Katie on Aug 10, 2008
I like your brand of mathematics. It’s so much more delicious than what I learned at school!
By Tom Aarons on Aug 10, 2008