Sunday, August 12, 2007

Fried Seafood Noodle

This fried noddle uses the homemade prawn stock recipe. You can add different aromatic herbs, and meat in this recipe instead of seafood. I suggest you prepare all the ingredients, and fry the noddles by serving just like in food courts. The result would be noddles drenched in flavourful sauce. Leaving already fried noddles in the wok for too long, all the lovely sauce would be absorbed by the noddles and make the texture softer


Prawn Stock, 500ml - 1L
Thick Bee Hoon, 500ml
Cooked Noodle(oily noodle), 500ml
Baby Bak Choi or Shanghai Green, 200gm chopped
Jiu Chai, 4-5 stalks, cut into 5 sections
Bean Sprout, 400ml
Squid 1 medium, scored and cut into pieces
Prawns, 15pcs, shelled, scored at the back and de-veined.
Fried fish cake, 50gm, sliced
Crab Sticks, 5, cut into triangular pieces
Onion, 2 small, sliced
Garlic, 4-5 cloves, chopped
Salt, pepper, sugar to taste
Chinese Wine, 2 tsp
Oil, 3 tsp

1. Heat a wok in medium-high heat, pour in oil when it's hot
2. Pour in the sliced onion and chopped garlic. When fragrant, stir in bean sprout, jiu chai, baby bak choi, sliced fish cake. Stir fry for 3 mins.
3. Add noddles to the wok, pour in prawn stock, add water if necessary to cover 3/4 of noodles. Cover and simmer for 7 mins.
4. When most of the soup had been absorbed, adjust taste with salt pepper, sugar, and chinese wine. Add crab sticks, squid pieces, prawns to wok, make sure they are covered with noodles. Cover and simmer for another 3 mins.
5. Lift the cover, stir occasionally so the soup is absorbed evenly. When the soup reduces to a thicker sauce, the noodle is done!
6. You can garnish the noodle with a little thinly sliced egg omelet

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