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hi Anne
in the 3rd pictures, you will see what Chinese sausages. you can get it at most asian grocery stores. i don't know a good substitute, if you can't find it, omit it. chinese chives is a hardier version of chives. garlic hives will be a good sub. lastly sri racha is a chili condiment. sub with a dash of cayenne powder. have fun.
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 Chinese wax sausages - Lap Cheung |
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A favorite street food in Malaysia. When I used to wait for my fried kuey teow at my favorite kuey teow hawker stall, I was always fascinated by the lightning speed that the dish is prepared in. The trick is to wok fast and use high heat. The kuey teow master wok so much, his spatula was ground down to the shape of the wok.
It is very important that the dish is cooked one serving at a time for maximum “wok hay” (wok’s breath).
Ingredientes
- 6 tablespoons dark soy sauce
- 9 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 9 tablespoons water
- 4 lb fresh flat rice noodles
- 10 cloves of garlic, minced to make about 10 teaspoons of minced garlic
- 20 oz shelled uncooked medium-sized shrimps
- 12 oz Chinese chives*
- 12 oz / 4 cups bean sprouts
- 4 Chinese sausage, thinly sliced
- 20 tablespoons/ 1 ¼ cup canola oil
- Sri Racha chili sauce (optional)
- 10 eggs
Direcciones
- Mix both soy sauces, fish sauce and water together. Set aside.
- Place the remaining ingredients mise-en-place, and roughly divide each ingredient into 10 portions
- Cooking the dish â 1 serving at a time: Heat a cast iron pan or a wok on high heat. Add 1 tablespoon oil, add 1 portion (1/10th of the ingredient) of Chinese sausage and sauté 1 minute till fragrant. Push to the side of the wok.
- Add ½ teaspoon of garlic and a portion of shrimp and saute until shrimp turns pink. Push to the side of the wok.
- Add 1/2 tablespoon of oil and another ½ teaspoon of garlic and for spicier option, add ½ teaspoon Sri Racha. Sauté 30 seconds, add 1 portion of noodles. Drizzle 2 tablespoons soy sauce mix over the noodles, toss on high heat till noodles are well coated. Push to the side of the wok.
- Make a well in the middle, add 1/2 tablespoon of oil. Break in an egg, drizzle in a teaspoon of soy sauce mix, let it cook like a sunny side up, until eggs are whit but still slightly runny, then scramble the eggs into the noodle mixture.
- Add 1 portion each of bean spouts and chives. Toss to mix.
- Serve immediately.
- Repeat for the remaining servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 10 servings | |
| Calories 750 | |
| Calories from Fat 48 | 6% |
| Total Fat 5.45g | 7% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 2025mg | 84% |
| Potassium 275mg | 8% |
| Total Carbs 156.11g | 42% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.62g | 1% |
| Protein 14.24g | 23% |
Comentarios
03 de Enero de 2011
03 de Enero de 2011I would love to try this. Are there any variations to this recipe though? I'm not sure what Chinese sausage is...but my husband is alergic to red meat, so is there something that would be a good substitute? Also, what is Chinese chives, is it like regular chives? And last question...Sri Racha chili sauce, is that just a brand, where could I find it? You have that it is optional, but does it make a big difference in the end result? Thanks, I look forward to trying this soon!
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