Jackpot Akabare ChickenOil 2 teaspoonsGarlic ,chopped 1 tablespoonGinger ,chopped 1/2 tablespoonFresh red chillies ,cut into thin strips 1-2 + for sprinklingSpring onion bulbs ,thinly sliced 2-3 + to garnishButton mushrooms ,sliced 8-10Salt to tasteSoy sauce 1 teaspoon for drizzlingVinegar 1/2 teaspoonSweet chilli sauce 1 tablespoonTaste maker (that comes in the packet of noodles)Chicken stock 2 cupsFresh coriander leaves ,finely chopped 1/2 tablespoonPrawns (kolambi/jhinga) ,shelled and deveined 6-8Thin strips of peeled carrot 1/4 cupSpring onion greens ,sliced 1 tablespo + for garnishBean sprouts 2 tablespoonsEgg ,hard boiled, peeled and halved 1Heat oil in a non-stick pan, add garlic, ginger, chillies and fresh red chillies, mix and sauté on medium heat till the mixture turns golden brown.
Add spring onion bulbs, mix, increase heat and saute for 1 minute. Add mushrooms and a pinch of salt, mix and saute till mushrooms release water.
Add soy sauce, vinegar and sweet red chilli sauce and mix well. Add taste maker, mix and cook for a minute. Add chicken stock, mix and bring the mixture to a boil.
Roughly break noodles and add to the pan, mix well and cook for 2-3 minutes. Add ½ tablespoon finely chopped coriander leaves, mix and cook for a minute.
Add prawns, mix well and bring the soup to a boil. Add half the carrot strips, mix and cook for a minute. Add 1 tablespoon spring onion greens and bean sprouts and mix well.
Keep the noodles in the centre of a serving bowl, pour the soup over them and place the prawns on top.
Garnish with remaining spring onion bulb strips, carrot strips, egg halves and spring onion greens. Drizzle a little soy sauce over the eggs, sprinkle coriander leaves and fresh red chillies and serve hot.
