| | INGREDIENTS |
| 1 3/16 | kg | Yellow noodles |
| 600 | g | Bean sprouts |
| 600 | g | Fresh shrimp |
| | REMPAH |
| 1 | | Inch lengkuas (galangal) |
| 1 | | Inch ginger |
| 3 | | Cloves of garlic |
| 15 | | Shallots |
| 2 | tb | Kutumbar (corriander) |
| 2 | tb | Chilli powder |
| 1 | tb | Jintan puteh (cummin seeds) |
| 1 | tb | Kunyit powder (Tumeric) |
| 2 | tb | Salt |
| 2 | tb | Sugar |
| 1/2 | | Bowl of oil |
| 7 | tb | Plain flour (add 1 bowl of water and stir) |
| 15 | | Limau kesturi (lime), cut into halves |
| 2 | | Stalk serai (lemon grass) (bruised) |
| 3 | tb | Salted soya beans -and- |
| 2 | ts | Blachan (prawn paste) (pounded) |
| | GARNISH |
| 5 | | Green chilli |
| 1 1/2 | c | Tofu (fried and sliced) |
| 5 | | Eggs (hard-boiled and quartered) |
| 5 | | Red chilli |
| 1/2 | | Bowl shallots (sliced and fried until brown) |
| 5 | | Stalks of spring onions (chopped) |
