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Receta Fried Rice Noodles (Ayam Tandoori)
by Global Cookbook

Fried Rice Noodles (Ayam Tandoori)
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Ingredientes

  • 1/4 pkt hard tofu - (14-ounce pkg) Veg. oil for deep-frying
  • 1 tsp veg. oil
  • 2 x Large eggs lightly beaten
  • 2 Tbsp. dry shrimp
  • 1/4 lb medium raw shrimp
  • 6 ounce dry rice stick noodles
  • 3 Tbsp. veg. oil
  • 2 x garlic cloves chopped
  • 1 x fresh red jalapeno chile thinly sliced
  • 1 Tbsp. chili garlic sauce
  • 1/4 lb bean sprouts
  • 2 ounce garlic chives thinly sliced (or possibly 4 thinly-sliced green onions)
  • 3 Tbsp. oyster-flavored sauce
  • 1/4 tsp freshly-grnd white pepper
  • 1/4 x English cucumber sliced

Direcciones

  1. Drain tofu; cut into 3/4-inch cubes. Place between paper towels and gently press out excess water.
  2. In a wok, heat oil for deep-frying to 350 degrees. Add in tofu and deep-fry, turning once, till golden brown on all sides, 3 to 4 min. Remove from oil and drain on paper towels.
  3. Place a nonstick 8- to 9-inch frying pan over medium heat till warm. Brush with 1/2 tsp. veg. oil. Add in half of Large eggs and cook till lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 tsp. oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.
  4. Soak dry shrimp in hot water to cover for 20 min; drain and finely chop. Shell and devein raw shrimp.
  5. Soak rice stick noodles in hot water till soft, about 30 min; drain.
  6. Heat a wok over high heat till warm. Add in the 3 Tbsp. oil, swirling to coat sides. Add in dry shrimp, garlic, and chili; stir-fry till fragrant, about 10 seconds. Add in chili garlic sauce and raw shrimp; stir-fry for 2 min. Add in rice stick noodles, bean sprouts, garlic chives, oyster-flavored sauce, and pepper. Stir-fry till bean sprouts are limp, about 2 min. Add in tofu and omelet strips; cook, stirring, till heated through, about 1 minute.
  7. Garnish with cucumber slices.
  8. This recipe yields 4 servings.