Receta Noodles With Savory Meat Sauce
Noodles With Savory Meat Sauce
Ingredients
- 450 g Dried Wheat Noodles, cooked according to manufacturer instructions
- Savory Meat Sauce
- Fried Dried Shrimps
- Chinese Celery Leaves, chopped
- Chili Sauce/Oil, optional
- Savory Meat Sauce
- 500 grams Ground Chicken
- 3 Cloves garlic, chopped
- 6 Shallots, peeled and slice
- 4 Tbsp Dried Shrimps, soaked for 10 minutes, drained
- 1 ½ Cups/6 Stalks Chinese Celery, chopped
- 4-5 Thai Bird-Eye Chilies, chopped
- 3 Tbsp Soy Sauce
- 3 Tbsp Dark Soy Sauce
- 2 Tbsp Cooking Wine
- 3 Tbsp Water
- Sea Salt
- Pepper
- Peanut Oil
Method
Heat a wok or skillet over high heat and add the peanut oil. Cook the dried shrimps until crispy. Remove and set aside.
Add shallots, cook until golden in color. Then mix in garlic and cook until the mixture is fragrant.
Add in the ground chicken and continue to fry until the chicken is cooked. Stir in the chopped Chinese celery stalks and chilies.
Add the cooking wine, soy sauce, and dark soy sauce. Stir-fry the meat mixture until browned and crisp. Moisten the meat mixture with some water, season with salt and pepper.
To serve: Place a portion of the meat sauce into a claypot, over medium to high heat. Mix in some cooked noodles, give it good stir, top with extra meat sauce, and serve with dried shrimps, celery leaves, and chili sauce/oil, if using.
Serves 4
Noodles With Savory Meat Sauce
Ingredients
450 g Dried Wheat Noodles, cooked according to manufacturer instructions
Savory Meat Sauce
Fried Dried Shrimps
Chinese Celery Leaves, chopped
Chili Sauce/Oil, optional
Savory Meat Sauce
500 grams Ground Chicken
3 Cloves garlic, chopped
6 Shallots, peeled and slice
4 Tbsp Dried Shrimps, soaked for 10 minutes, drained
1 ½ Cups/6 Stalks Chinese Celery, chopped
4-5 Thai Bird-Eye Chilies, chopped
3 Tbsp Soy Sauce
3 Tbsp Dark Soy Sauce
2 Tbsp Cooking Wine
3 Tbsp Water
Sea Salt
Pepper
Peanut Oil
Method
Heat a wok or skillet over high heat and add the peanut oil. Cook the dried shrimps until crispy. Remove and set aside.
Add shallots, cook until golden in color. Then mix in garlic and cook until the mixture is fragrant.
Add in the ground chicken and continue to fry until the chicken is cooked. Stir in the chopped Chinese celery stalks and chilies.
Add the cooking wine, soy sauce, and dark soy sauce. Stir-fry the meat mixture until browned and crisp. Moisten the meat mixture with some water, season with salt and pepper.
To serve: Place a portion of the meat sauce into a claypot, over medium to high heat. Mix in some cooked noodles, give it good stir, top with extra meat sauce, and serve with dried shrimps, celery leaves, and chili sauce/oil, if using.
Serves 4