To reduce the cold of the rainy season, a bowl of shrimp noodles can be eaten lunch or dinner. The savory sauce is savory spicy and sour. Shrimp meatballs and fish meatballs are chewy tasty to be a delicious complement! Material: 500 g of fresh stick / honey noodles 75 g of large bean sprouts, clean it 100 g baby bokchoy, clean it, bro Sauce: 1 tablespoon vegetable oil 1 clove of garlic, finely chopped 1 lemongrass stem, take the white part, crush it 750 ml of shrimp / fish broth 2 tablespoons of lime juice 150 g of medium size shrimp, peeled 2 Singapore fish meatballs, cut into pieces 4 Singapore shrimp meatballs Puree: 2 red chilies 3 red cayenne fruit 1 clove of garlic 1 pecan nut 1 tsp salt How to make: Rinse the noodles with hot water until the oil dissolves, drain. Kuah: Saute garlic until fragrant. Add lemongrass and fine spices, stir until fragrant. Lift. Put it in the pan. Add the broth and lime juice. Bring to a boil. Add shrimp and meatballs, simmer for a while. Lift. Presentation: Place the noodles, bean sprouts and mustard greens in the serving bowl. Pour the hot sauce and bakso. Serve warm. For 4 people
