It looks simple, but it’s not. Quite time-consuming actually. First, you prepare the soup stock. For this, you’ll need to boil sliced shitake mushrooms with chicken meat and slices of ginger. Add fried shallots, oyster sauce, light soya sauce, pepper and sesame oil to add flavour to the stock. After simmering for about half an hour, you can add your shrimp and let it cook for another 5 minutes or so. You can then add in your hor fun and vegetables. Once everything is boiling again, thicken the stock with some corn starch and you’re ready to eat.
It takes a bit more time and effort than regular pasta, but the extra effort is well worth it. The result is a pasta that is tastier than almost any that you can order at a restaurant.
I first came across this Spanish dish not in Spain, but in Greece. After watching it being done outdoors in Thessaloniki, I decided to try it out myself. This is one of my family’s favourite dishes. Do try this yourself.