Tuesday 16 November 2010


Fried glass noodles (vermicelli)

Serves 4-6

- Glass noodles (1 big packet 250g)
- Tiger prawns (200 grams)
- Boneless chicken (350 grams)
- Chinese dried mushrooms (6-10 depending on wishes)
- Carrots (1-2 )
- Broccoli (200 – 250 grams)
- Eggs (4-5)
- Cooking oil (1-2 tablespoons)
- Garlic (1-2 cloves)
- Spring onions
- Chinese rice-wine
- Light soya-sauce
- Dark soya-sauce
- Salt or sea salt
- Pepper
- Oyster sauce
- Sesame oil

1. Soak glass noodles until soft and drain. Wash and slice broccoli into pieces. Wash and cut spring onions and carrots into slices.

2. Cut chicken into slices. Marinade chicken with soya sauce, pepper, salt, rice wine, sesame oil and a bit of oyster sauce.

3. Wash and de-shell the prawns and slice each prawn into two flat pieces. Keep the shells, boil for 3 minutes with approx. 200 ml water, throw away the shells, and keep the stock.

4. Wash and soak mushrooms for 30 mins until soft. Squeeze out the water, and cut mushrooms into thin slices.

5. Pour 1-2 tablespoons of oil. Beat eggs and add a bit of salt. Fry them in layers by layers. Cut to thin strips and put aside.

6. Heat 1-2 table spoons of olive oil, fry garlic until golden brown, add mushrooms, carrots and broccoli and fry until mushrooms are crispy. Then add prawns and 3-4 table spoons of rice wine, salt and soya sauce. Fry until cooked (1-2 mins I think, not too long to over cook the prawns) and put aside.

7. Add 1 table spoon of oil into fry pan, fry garlic until golden brown, add chicken and fry until cooked. Add glass noodles. Sprinkle salt, pepper and light soya sauce. Add dark soya sauce and stir to mix evenly into the glass noodles. Add the rest of the cooked ingredients (i.e. mushroom, carrots, broccoli, prawns) and stir to mix well. Add the prawn stock. If the noodles are too dry and hard to manage, add a bit of water and stir.

8. Serve on dish. Sprinkle slices of fried eggs and spring onions. Ready to eat :-)

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