Stir-Fried Fresh Rice Noodles
By á-170456
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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