Preparation time: 30 minutes
Total cooking time: 15 minutes
Serves: 4
Ingredients for fried rice noodles:
2 Chinese dried pork sausages (see Note)
2 tablespoons oil
2 cloves garlic, finely chopped
1 onion, finely chopped
250g (8 oz.) Chinese barbecued pork, finely chopped
200g (6 1/2 oz.) peeled raw prawns
500g (1lb) fresh thick rice noodles, gently separated
150g (5oz.) garlic chives, cut into 3cm (1 ¼ inch) pieces
2 tablespoons kecap manis
3 eggs, lightly beaten
1 tablespoon rice vinegar
100 g (3 1/2 oz.) bean sprouts, straggly ends removed
Directions for fried rice noodles:
1. Start by diagonally slice the dried pork sausages into paper-thin shoes. Then heat the oil in a large wok. Fry the sausage, tossing regularly, until golden and very crisp. Using a slotted spoon, remove from the wok and leave to drain on paper towels.
2. Then reheat the oil in the wok, after add the garlic, the onion, the chilli and the pork and stir-fry for about 2 minutes or so. Then add the prawns and toss constantly, until the prawns change colour.
3. After that add the noodles, the kecap manis and the chives and toss them well. Cook them for about 1 minute until the noodles begin to soften. Pour the combined eggs and vinegar over about 1 minute. Be careful not to overcook the noodles, or let the egg-coated noodles. Toss in the bean sprouts.
4. Then arrange on a large serving placer, scatter the sausage over the top and toss for a bit to mix a few slices among the noodles.
Nutritional Value for fried rice noodles:
Protein 47 g:
Fat 17 g;
Carbohydrate 30 g;
Dietary Fibre 3 g;
Cholesterol 285mg;
Energy 1996kj (470cal)
Note for fried rice noodles:
Chinese pork sausages (lup chiang) must always be cooked before eating.
Total cooking time: 15 minutes
Serves: 4
Ingredients for fried rice noodles:
2 Chinese dried pork sausages (see Note)
2 tablespoons oil
2 cloves garlic, finely chopped
1 onion, finely chopped
250g (8 oz.) Chinese barbecued pork, finely chopped
200g (6 1/2 oz.) peeled raw prawns
500g (1lb) fresh thick rice noodles, gently separated
150g (5oz.) garlic chives, cut into 3cm (1 ¼ inch) pieces
2 tablespoons kecap manis
3 eggs, lightly beaten
1 tablespoon rice vinegar
100 g (3 1/2 oz.) bean sprouts, straggly ends removed
Directions for fried rice noodles:
1. Start by diagonally slice the dried pork sausages into paper-thin shoes. Then heat the oil in a large wok. Fry the sausage, tossing regularly, until golden and very crisp. Using a slotted spoon, remove from the wok and leave to drain on paper towels.
2. Then reheat the oil in the wok, after add the garlic, the onion, the chilli and the pork and stir-fry for about 2 minutes or so. Then add the prawns and toss constantly, until the prawns change colour.
3. After that add the noodles, the kecap manis and the chives and toss them well. Cook them for about 1 minute until the noodles begin to soften. Pour the combined eggs and vinegar over about 1 minute. Be careful not to overcook the noodles, or let the egg-coated noodles. Toss in the bean sprouts.
4. Then arrange on a large serving placer, scatter the sausage over the top and toss for a bit to mix a few slices among the noodles.
Nutritional Value for fried rice noodles:
Protein 47 g:
Fat 17 g;
Carbohydrate 30 g;
Dietary Fibre 3 g;
Cholesterol 285mg;
Energy 1996kj (470cal)
Note for fried rice noodles:
Chinese pork sausages (lup chiang) must always be cooked before eating.
Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!
Article Source: http://EzineArticles.com/?expert=Shirley_M._Duran Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!
No comments:
Post a Comment