Mee hoon kueh

Instructions

1. Mix the rice flour, salt and lukewarm water until you have a soft, smooth dough, then let it rest for 15 minutes.
2. Roll the dough out into thin sheets on an oiled surface and cut into rough strips, or pinch it into small flattened pieces.
3. Dry-fry the anchovies and dried prawns for 2 minutes, then bring them to the boil with the stock for 15 minutes.
4. Fry the sliced garlic and onions in the oil, then add them to the broth.
5. Add the dough pieces to the simmering broth and cook for 3 to 4 minutes.
6. Stir in the spinach and soy sauce, then crack the eggs into the broth and gently poach them.
7. Serve hot, sprinkled with white pepper and fried onions.