STIR-FRIED VEGETARIAN GLASS NOODLES, MALAYSIAN HAWKER STYLE
Provided by Elaine Louie
Categories dinner, lunch
Time 50m
Yield 1 large serving
Number Of Ingredients 23
Steps:
- For the noodles: Soak the dried glass noodles in 4 cups of warm water for 30 minutes. Drain and set aside. While the noodles are soaking, prepare the cooking sauce and the garnish sauce.
- For the cooking sauce: In a small bowl, mix the tamarind paste with 3 tablespoons water. Using a metal spoon or your fingers, break the tamarind into small pieces to infuse the water. Allow to sit for a few minutes. Place a small strainer over a clean bowl, and strain the tamarind mixture, squeezing on it to remove all liquid; discard the solids. There will be 1 to 1 1/2 tablespoons of a slightly thick liquid. Add the soy sauce, sweet soy sauce, oyster sauce, sesame oil, and hot chili paste. Mix well, and set aside.
- For the garnish sauce: In a small bowl, mix together the chili sauce, lime juice, minced fresh chili, and garlic. Set aside.
- To finish and serve: Place a wok or large sauté pan over medium-high heat. Add 2 tablespoons of the canola oil, and heat until shimmering. Add the egg, and when the bottom and edge are starting to form a crust, flip it, and stir fry until golden and almost crisp, breaking into rough strands. Add remaining 1 tablespoon oil. Add garlic and cook until fragrant but not brown, about 30 seconds. Add carrot, chives and green beans and stir-fry until crisp-tender, 1 to 2 minutes. Add noodles and continue to stir vigorously to keep the noodles from sticking, about 2 minutes. Add cooking sauce and bean sprouts; toss well and stir-fry for 1 to 2 minutes. Drizzle the garnish sauce on top of the noodles as desired, and serve with lime wedges on the side.
Nutrition Facts : @context http, Calories 987, UnsaturatedFat 45 grams, Carbohydrate 112 grams, Fat 53 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 1617 milligrams, Sugar 21 grams, TransFat 0 grams
POODLE DOODLE (MALAYSIAN NOODLE STIR-FRY)
My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle's .... well, you get the drift. I started making this with a Kwan Du recipe, but don't think I ever really followed the recipe very closely. We love lots of vegies in our stirfries - feel free to use your favourites. Reheats well in the wok or microwave.
Provided by Heydarl
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
- Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
- Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
- Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
- Add noodles and vegetables to wok, stirring to combine.
- Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
- Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
- Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
- Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams
MALAYSIAN STIR-FRY
This recipe is from one of my male students who is from Malaysia. He has changed it some to fit what he can buy fresh here in California. Great use of leftover pork. I've eaten it...it's hot but mellowed by the fruit.
Provided by Happy Harry 2
Categories One Dish Meal
Time 47m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside.
- Heat oil in a wok or skillet over medium heat.
- Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes.
- Add pork and stir-fry until hot.
- Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth.
- Bring to a boil, stirring gently.
- Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens.
- Remove the serrano chilies and discard.
- Stir in almonds, pimientos and add salt and pepper, if desired.
- Serve over hot rice.
MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP
These spicy noodles are based on a classic Malaysian noodle dish, Mee Goreng, but I've reduced the number of ingredients. With origins in North India, the dish lends itself well to the Indian Papadini bean flour noodles, which have more protein, ounce for ounce, than steak. If you can't find this type of noodle, use wide dried rice noodles: soak them for 20 minutes in warm water, then cook 1 minute in boiling water, drain and toss with 1 tablespoon oil as directed.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
- Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
- In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 917 milligrams, Sugar 10 grams, TransFat 0 grams
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