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Ingredientes
- 8 ounce fresh Chinese egg noodles
- 4 ounce dry rice stick noodles
- 1/2 pkt regular tofu - (14-ounce pkg)
- Â Â Veg. oil for deep-frying
- 1 tsp veg. oil
- 2 x Large eggs lightly beaten
- 1 x lemongrass stalk
- 3 x walnut-size shallots
- 2 x fresh red jalapeno chiles seeded
- 3 x candlenuts or possibly 6 almonds
- 1 tsp galangal pwdr
- 1/2 tsp turmeric pwdr
- 1/2 tsp dry shrimp paste (blachan)
- 1/4 c. water
- 2 Tbsp. veg. oil
- 1 c. unsweetened coconut lowfat milk
- 4 c. water
- 1/4 c. soy sauce
- 1/4 lb bean sprouts blanched
- 1/4 lb cooked medium shrimp
- 1 lrg chicken breast half poached, shredded
- 1/2 x an English cucumber cut matchstick
- Â Â strips
- 2 x fresh red jalapeno chilies thinly sliced
- Â Â Lemon or possibly lime wedges
Direcciones
- Cook egg noodles according to package directions. Drain, rinse, and drain again. Soak rice stick noodles in hot water, for about 30 min; drain.
- Drain tofu; cut into 1-inch cubes. Place between paper towels and gently press out excess water. In a wok, heat oil for deep-frying to 350 degrees. Deep-fry tofu, turning once, till golden brown on all sides, 3 to 4 min. Drain on paper towels.
- 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.
- Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process till smooth.
- Place a wok over medium-low heat. Add in oil, swirling to coat sides. Add in spice paste and cook, stirring, till fragrant, 6 to 8 min. Add in coconut lowfat milk and cook for 3 min. Add in water and soy sauce.
- To serve, put noodles in a serving bowl. Pour soup over and arrange garnishes decoratively on top.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 4 servings | |
| Calories 582 | |
| Calories from Fat 181 | 31% |
| Total Fat 20.69g | 26% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.28g | |
| Cholesterol 217mg | 72% |
| Sodium 1028mg | 43% |
| Potassium 510mg | 15% |
| Total Carbs 69.55g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.97g | 3% |
| Protein 29.31g | 47% |
