Curry Noodles Recipe

1. Prawn & Chicken Stock -  Remove prawn shell and keep the prawn meat aside.  In a wok, heat up 2 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange.  In a medium pot add water, fried prawn shell, chicken wings ad chicken back.  Bring to boil then turn the heat down and simmer for almost 1 - 1 1/2  hour. Strain the stock through a fine sieve and keep aside.
2. Blanch the tofu puffs with hot water to remove the oil then cut into half.
3. Blend the spice ingredients in a food processor until fine and set aside.
4. In a big pot, heat cooking oil and fry the spice paste and cardamom till aromatic or fragrant. 
5. Next add the chicken and prawn stock.  Bring the gravy to boil then add in coconut milk.  Lower the heat and let the gravy simmer for few minutes, then add kaffir lime leave and continue simmer.
6. Blanch the prawns in boiling gravy for approximately 1 minutes or until cooked through.  Remove the prawn and keep aside.
7. Next add in the tofu puffs.  Add the seasoning to the desired of flavour.

1. Place a serving of noodles in a bowl.
2. Ladle boiling curry gravy over the noodles and top with a little of each of the topping ingredients.
3. Serve with fish sauce and squeeze the calamansi lime if you want a little sourness.