30 gms Rice Noodle (Thin Vermicelli)
Oil For Deep Fry
800 ml Water
1 Chicken Stock Cube
50 gms Mixed Seafood Meat (Mussels Shrimp Shellfish... but no shells!)
2 Tablespoons Corn Flour
1. Preheat the oil.
2. Fry the rice noodles for a few seconds to crisp it up. It will expand as it cooks, so only cook a little at a time.
3. Remove the noodles and drain on kitchen paper.
4. Boil the water with the stock cube, add the seafood mix. Mix the corn four with a little water and pour into the boiling water. Stir and heat until the sauce has thickened.
Flaked Dried Chillies