Stir-Fried Yellow Noodles with Sweet Bean Curd Stick & Vegetables

stir-fried-yellow-noodles-with-sweet-bean-curd-stick-vegetables

Ingredients:

500g yellow noodles

3 pcs sweet bean curd stick (cut into strips)

100g choysum (trimmed and sectioned)

175g bean sprouts (cleaned)

1 tbsp chopped garlic

10 shallots (peeled and sliced)

Adequate cooking oil

½ cup water

Seasonings:

½ tsp salt

1 tbsp oyster sauce

1 tbsp dark soy sauce

½ tsp ground white pepper

Preparation Instructions:

  1. Heat up a non-stick skillet with ½ cup of cooking oil on low heat. Add in sliced shallots, saute until crispy and golden brown. Remove, drained on paper towel to absorb excessive oil. Leave to cool completely and kept in an air-tight container for later use.
  2. Heat up a non-stick skillet with ¼ cup of cooking oil on low heat. Add in sweet bean curd stick. Saute until crispy and golden brown. Remove, drained on paper towel to absorb excessive oil. Leave to cool completely and kept in an air-tight container for later use.
  3. Heat up a large non-stick skillet with 2 tbsp of shallot oil. Add in choysum, lightly saute, follow by bean sprouts. Season with salt and stir to combine. Remove and set aside.
  4. Add 2 more tbsp of shallot oil in the skillet, saute the chopped garlic until fragrant.
  5. Add in water, oyster sauce, dark soy sauce and ground white pepper. Bring to a boil.
  6. Add in yellow noodles, constantly stirring until the noodles absorb most of the sauce.
  7. Add in choysum and bean sprouts. Toss well.
  8. Dish out to individual serving bowl, top with fried shallot, sweet bean curd stick. Serve with pickled green chillies and Sriracha hot chilli sauce.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s