Crispy noodles also known as 生面 is a Hong Kong style dish that is very popular in Singapore and Malaysia, you can literally find it anywhere from Zi-Char stalls to restaurants. The noodles are usually deep fried, so it is not every exactly very healthy, but it doesn't harm to eat once in a while because it tastes so good with the crunchy noodles at the edges and soft in the centre and along with savoury gravy and veggies ladled on top.
For simplicity, I used the ready-made crispy noodles which is readily available at our local supermarkets. If you can't find it at your local Asian grocery stores, you can also fry your own noodles with the step by step guide below!
Dietary:
Vegetarian, Vegan
Serves 2
Ingredients
500ml water
4 Tbsp tropical/corn starch
4 cloves of garlic, chopped (optional)
Serves 2
Ingredients
500ml water
4 Tbsp tropical/corn starch
4 cloves of garlic, chopped (optional)
4 slices ginger
1/2 cup carrot, sliced
1/4 cup fresh wood-ear mushroom, chopped
4 stalks fresh shiitake, chopped
1/4 cup firm tofu, cubed
1/2 cup carrot, sliced
1/4 cup fresh wood-ear mushroom, chopped
4 stalks fresh shiitake, chopped
1/4 cup firm tofu, cubed
Handful of Chinese greens
1/2 cup bean sprouts
1/2 cup bean sprouts
1/4 cup mocked chicken, optional
Canola oil
Canola oil
☼ Frying your own crispy noodles
160g Hakka noodles or any eggless Chinese noodles or angel hair spaghetti
2 ready-made crispy noodles patties
1 Tbsp vegetarian mushroom oyster sauce
2 tsp light soy sauce or Braggs Liquid Aminos
2 tsp sesame oil
Pinch of salt
Pinch of white pepper
Garnish (optional)
Spring onions
Parsley/Coriander
Fried shallots
Cut red chilli
Green pickled chilli
Vegetarian sambal chilli
☼ Frying your own patty
1. Bring a pot of water with one teaspoon salt to a boil, blanch the noodles until al dente. Drain in a colander until really dry for at least 2 hours, set aside.
2. Heat oil to about 1 inch height in a large skillet or wok over medium-high heat to
190°C or when the oil begins to smoke. Make sure the oil is at the correct temperature or else the noodles will be chewy rather than crispy. Fry small quantities of noodles at a time. Let it cook until light brown and crisp on underside, turn noodles over and cook until light brown. Repeat with the remaining noodles.
3. Drain on kitchen paper towels and arrange crispy noodles on a serving plate. Continue with step 4.
☼ Cooking with ready-made patty
4. In a bowl, combine water and tropical/corn starch well. Set aside.
5. Heat up oil in a large skillet or wok. Sauté the garlic and ginger until aromatic.
4. In a bowl, combine water and tropical/corn starch well. Set aside.
5. Heat up oil in a large skillet or wok. Sauté the garlic and ginger until aromatic.
6.
Add carrot, mushrooms and tofu and sauté for 2-3 minutes. Add the starch mixture. Bring to a boil and add greens, bean sprouts and mocked chicken, simmer until vegetables are cooked. Add all seasoning.
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