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Fried Noodles Xiamen Style

Chinese.wok's picture
Ingredients
  Small prawns 10 Ounce (300 Gram)
  Wheat flour noodles 1 Pound (500 Gram)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Finely chopped garlic 2 Tablespoon
  Bamboo shoot 7 Ounce, in matchstick shreds (200 Gram)
  Lean pork 3 1⁄2 Ounce, finely shredded (100 Gram)
  Carrot 1 Small, in matchstick shreds
  Dried black mushrooms 4 , soaked and finely shredded
  Chopped chives 1⁄4 Cup (4 tbs) (Chinese Coarse)
  Chinese rice wine 2 Tablespoon
  Salt 1 Teaspoon
  White pepper powder 1⁄2 Teaspoon
  Shallots 4 , sliced and deep fried until golden brown
Directions

Peel prawns, remove heads and discard any intestinal tract.
Keep prawns aside and put heads and shells in a pan with 1 cup water.
Bring to the boil, then simmer 10 minutes.
Strain through a sieve, pressing on heads and shells to extract the maximum stock.
Set aside.
Shake the noodles to separate if using fresh noodles, then deep fry in hot very oil for a few seconds until golden brown.
Drain well and set aside, discarding oil.
If using dried noodles, blanch in boiling water until just softened.
Put 1 tablespoon of fresh oil into the wok, stir fry the garlic for a few seconds then add the prawns, bamboo shoot, pork, carrot, mushroom and chives.
Stir fry until the pork and prawns change colour.
Pour in 1/2 cup of the reserved prawn stock, add wine, salt and pepper and simmer, uncovered, for 5 minutes, stirring from time to time.
Add the fried or blanched noodles and continue stir frying, mixing well, for another 5 minutes.
Serve garnished with fried shallots.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Dish: 
Noodle
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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