I think these type of noodles are still sold at the Cecil Street Market, Penang in the afternoons but no more for the 'coolies' and labourers.
A handful of prawns - shelled and diced
100 gm minced pork meat - marinate with 1/4 tsp pepper, 1/8 tsp sugar, 1 tsp oyster sauce, 1/2 tsp light soy sauce and 1 tbsp cornflour for 15 minutes
2 dried mushrooms - soaked and shredded
1/2 tsp each chopped shallots and garlic
1 litre chicken stock
1 tbsp sesame oil
Seasoning for soup
1 tbsp each of light soy sauce and Shao Hsing wine
1/2 tsp fish sauce
1/4 tsp pepper
dash of msg
20 gm potato starch + 5 tbsp water for thickening
180 gm flour vermicelli - scald in boiling water for a minute. Drain and toss in a little sesame oil
Garnishing - chopped spring onions and coriander
2-3 tbsp black vinegar [chit choe]
- Heat sesame oil in a wok. Fry chopped shallots and garlic until fragrant and lightly browned. Push aside and add in meat, prawns and mushrooms to fry briskly with a few tablespoons of chicken stock. Fry for a minute until cooked through. Dish out and set aside.
- Bring the chicken stock to boil in a large saucepan or claypot. Add in seasoning and flour vermicelli. Give a quick stir to loosen noodles. Drizzle in thickening and stir well to mix.
- Turn off heat and add in pre-cooked meat, prawns and mushroom mixture. Garnish with spring onions and dish out into individual serving bowls and serve hot with black vinegar for added flavour.