Fried rice noodles

cocina asiatica
Malaysian cuisine
Fried rice noodles
People 4
Portions 4
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prep time
30 min
cooking time
15 min
total time
45 min
prep time
30 min
cooking time
15 min
total time
45 min
  • 2 dried Chinese sausages
  • 2 tablespoons oil
  • 2 cloves of garlic, fine bites
  • 1 medium onion, fine chopped
  • 3 red chillies, chopped
  • 250 g of grilled pork on Chinese-style barbecue, in fine squares
  • 200 g of fresh and peeled prawns
  • 2 spoonfuls of kecap manis
  • 500 g fresh rice noodles, separated with care
  • 150 g of shallots, cut into chunks of 3 cm
  • 3 eggs, little shakes
  • 1 tablespoon of rice vinegar
  • 100 g of soybean sprouts, without the hard ends
  1. Cut the dried sausages diagonally into very thin slices. Heat the oil in a cast iron wok or in a slingshot pan. Cold sausages, regularly stirring them until golden and very crisp. Take them out with a foamer and put them drainon on paper napkins.
  2. Reheat the oil in the wok; throw the garlic, the onion, chillies and pork and salint it during 2 minutes. Add the prawns and do not stop rowing until they change color. Incorporate the noodles, the shallots and the kecap manis; move it all right. Saltelo during 1 minutes or until the noodles start to soften. Inncorpore to wok the egg and vinegar previously mixed, and move it all back for 1 minute. Be careful not to over-fry the noodles or let them stick or burn in the fon c of the pan.
  3. Add the soybean sprouts to the mixture and combine everything well. Pass it on in a large serving fountain, spread the sausage slices over the top and stir a little so that some slices are mixed with the noodles. Serve immediately, adorned with a few more shallots.
  • Chinese pork sausages (lup Chiang) must be cooked before eating them.
Recipes easy to https://recetasdecocinafaciles.NET /

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