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Receta Macau Rice Noodles
by Global Cookbook

Macau Rice Noodles
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 4

Ingredientes

  • 2 ounce dry rice vermicelli - (abt 1/2 pkg)
  • 1 Tbsp. vegetable oil plus
  • 1/2 tsp vegetable oil
  • 1 x egg lightly, beaten
  • 2 x Chinese sausages - (abt 2 ounce ea) cut thin strips
  • 1/4 c. thinly-sliced onion
  • 2 x fresh shiitake mushrooms stems removed, and caps thickly sliced
  • 1/2 lb Char Siu pork cut thin strips
  • 1/2 c. bean sprouts
  • 1 Tbsp. sweet red ginger (optional)
  • 2 tsp soy sauce
  • 1/2 tsp salt
  • 1/8 tsp freshly-grnd white pepper
  • 1/4 c. thinly-sliced green onion
  • 1 tsp mixed white and black sesame seeds

Direcciones

  1. Pour sufficient hot water over the dry vermicelli in a large bowl to cover generously. Soak till softened, about 10 min. Drain thoroughly.
  2. Heat a wok over high heat till warm. Add in the 1/2 tsp. of the oil and swirl to coat the sides. Pour in the egg and swirl the wok so the egg covers the bottom of the wok in a thin layer. Cook till the egg is lightly browned on the underside and set on top, about 1 minute. Turn off the heat and remove the egg from the wok. Cold slightly, then cut into strips. Set aside for garnish.
  3. Return the wok to high heat. Once warm, add in the remaining 1 Tbsp. of oil, swirling to coat the sides. Add in the Chinese sausage, onions and mushrooms and stir-fry till the sausage is cooked, about 2 min. Add in the noodles, char siu, bean sprouts, mushrooms, red ginger, soy sauce, salt and pepper. Stir-fry till the noodles and other ingredients are hot and well combined, about 1 1/2 to 2 min.
  4. Scoop the contents of the wok onto a serving platter. Scatter the egg, green onion and sesame seeds over the noodles and serve immediately.
  5. This recipe yields 4 servings.