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Stir-Fried Fresh Rice Noodles

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Ingredients

  • SAUCE:
  • 1/3 pound raw medium shrimp
  • 1/3 pound squid cleaned
  • 2 baby bok choy - (to 3)
  • 2 tablespoons cooking oil
  • 2 teaspoons minced garlic
  • 1 pound fresh rice noodles cut crosswise
  • into 1/4" strips
  • 1 cup bean sprouts
  • 1 egg lightly beaten
  • 1/4 cup chicken broth
  • 2 tablespoons regular soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon freshly-ground white pepper

Details

Servings 4

Preparation

Step 1

Combine sauce ingredients in a small bowl.

Shell and devein shrimp; cut in half lengthwise. Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole. Quarter bok choy and slice crosswise into 1-inch pieces.

Heat a wok over high heat until hot. Add cooking oil and swirl to coat sides. Add garlic and cook, stirring, until fragrant 10 seconds. Add shrimp and squid; cook, stirring, for 1 minute. Add bok choy and cook, stirring, for 30 seconds. Add sauce; cook for 30 seconds. Add rice noodles and bean sprouts; stir-fry for 1 minute. Add egg and cook until set, about 1 minute.

This recipe yields 4 servings.

Another stellar example of Singapore street fare chow kway teow, is all about contrasts: soft, fresh rice noodles, tender seafood and crunchy bok choy and bean sprouts -- all stir-fried in a deep, dark "secret sauce."

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