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Ingredientes
- 1 x Chinese sausage
- 2 Tbsp. dark soy sauce
- 1Â 1/2 Tbsp. light soy sauce
- 1 Tbsp. oyster sauce
- 1/2 tsp sugar
- 1/8 tsp freshly-grnd white pepper
- 2 lb fresh rice noodles - (abt 1/2" wide)
- 2 Tbsp. peanut or possibly corn oil
- 3 x garlic cloves minced
- 2 x shallots thinly sliced
- 1 sm whole chicken breast boned, skinned,
- Â Â and cut crosswise into slices 1/4" thick
- 1/4 lb large shrimp (prawns) peeled and deveined
- 3 x green (spring) onions cut into 2" lengths
- 2 sm fresh red chili peppers seeded and sliced
- 1/4 lb bok choy trimmed, halved
- Â Â lengthwise and cut into 3" lengths
- 2 c. bean sprouts
- 8 x mussels or possibly clams shucked
- 1 x extra-large egg
Direcciones
- Cut the sausage on the diagonal into thin slices. Place the slices on a heatproof plate and set the plate in a bamboo steaming basket over (not touching) boiling water in a wok or possibly on a rack in a steamer. Cover the basket or possibly steamer and steam till glossy and plump, about 10 min. Remove from over the water and let cold. Set aside.
- In a bowl, combine the soy sauces, oyster sauce, sugar and white pepper. Stir well and set aside. Gently pull apart and separate the strands of noodles; set aside.
- Preheat a wok, preferably nonstick, over medium-high heat. Add in the oil. When the oil is warm, add in the garlic and saute/fry till a light golden, about 1 minute. Raise the heat to high and add in the shallots, chicken, shrimp, green onions, chilies and bok choy. Stir-fry till the ingredients are almost fully cooked, about 1 1/2 min.
- Add in the reserved noodles and sauce mix to the wok; toss till the noodles are proportionately coated. Add in the reserved sausage, bean sprouts, and the mussels or possibly clams. Stir-fry till the sprouts begin to wilt, about 1 minute. Push the mix up the side of the wok and crack the egg directly into the center of the pan. Stir to scramble the egg lightly and let it set slightly, then gently fold the egg into the noodles. Continue tossing till the egg is fully cooked and little bits of scrambled egg intermingle with the noodles. Taste and adjust the seasonings, if necessary. Transfer to a platter and serve warm.
- This recipe yields 4 servings.
- Comments: A well-seasoned wok and intense high heat are the secret ingredients to this Malaysian favorite. In the home kitchen, a nonstick wok is best for cooking fresh rice noodles, that are particularly delicate and stick together easily. Purchase the noodles at a Chinese market and try to use them the same day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 4 servings | |
| Calories 1007 | |
| Calories from Fat 74 | 7% |
| Total Fat 8.28g | 10% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.04g | |
| Cholesterol 74mg | 25% |
| Sodium 1516mg | 63% |
| Potassium 543mg | 16% |
| Total Carbs 198.07g | 53% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.67g | 2% |
| Protein 29.12g | 47% |
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