Wednesday 7 January 2015

Glass Noodles #3 - 炒冬粉 Fried Tang Hoon / Glass Noodles

炒冬粉是我最喜欢的面食之一,不过很少会在外面的熟食档口找到,所以嘴馋要吃时就只好自己在家里煮。还记得以前读中六时放学后通常都需要留在学校,吃完午餐后就会在课室里做功课等时间到才去补习班,一般午餐都很简单,通常都是和同学在外面打包食物然后一起吃,如果时间比较松动的话就会和同学到学校附近的茶餐室用餐,而我最爱点的就是炒冬粉,那里的炒冬粉吃起来很香很有锅气。现在回想起真的有点怀念以前的生活,虽然现在回巴生时都会经过那间茶餐室,不过想要再次光顾恐怕也有点难了,那里的学生好多,带着小宝贝去会很不方便。


算算时间,距离最后一次煮炒冬粉已经是一年多前的事了,真的有点久。其实除了炒冬粉我还有很多面食很久都没吃了,尤其是小宝贝现在很爱跟我吃一样的食物,所以在外面点餐都必须选那些她能吃的食物,而我喜欢的食物就只好暂时摆一边了,就连面档大排档之类的我也没什么机会光顾了。所以趁这个月的小拇指活动,我想把自己喜欢的面食统统都煮一遍,一解口馋!




























炒冬粉

材料:
冬粉 100克
洋葱 1/2粒(切片)
芽菜 80克
芹菜 1棵(切段)
蒜茸 1汤匙
红辣椒 1/2条(切丝)
鸡胸肉 50克(切条)
墨鱼 50克(切圈)
中虾 3只(去壳去肠泥,保留虾尾)
鸡蛋 1粒(稍微打散)

调味料:
酱油 1汤匙
蚝油 1汤匙
老抽 1/2汤匙
糖 1茶匙
麻油 1/2汤匙
清水 1/4杯

沾酱:
腌青辣椒 适量
酱油 适量

做法:
1. 煮一锅滚水,放入冬粉川烫大约15秒,捞起沥干备用。
2. 加入1汤匙的油在平底锅里,以中火烧热。放入虾和墨鱼,炒至海鲜熟即可盛出备用。
3. 在同一个锅里再添加2汤匙的油,倒入蛋液,炒至半熟,加入蒜茸,洋葱和红辣椒丝炒香。然后加入鸡胸肉,炒至变白。
4. 把冬粉和调味料加入,以筷子拨散冬粉,炒至酱汁吸收了及冬粉变软。加入芽菜,芹菜和煮熟的海鲜,拌炒均匀即可。将冬粉盛入盘子里,配与沾酱乘热享用。


份量:1人份




Fried Tang Hoon / Glass Noodles

Ingredients:
100g glass noodles/ tang hoon
1/2 onion, sliced
80g bean sprouts
1 stalk of Chinese celery, cut into sections
1 tbsp minced garlic
1/2 red chili, julienned
50g chicken breast fillet, cut into strips
50g squid, cut into rings
3 medium prawns, deveined and shelled but leave tails intact
1 egg, lightly beaten

Seasoning:
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tbsp dark soy sauce
1 tsp sugar
1/2 tbsp sesame oil
1/4 cup water

Condiment:
Some pickled green chili
Some soy sauce

Method:
1.  Bring a pot of water to boil and blanch the glass noodles for about 15 seconds. Drain and set aside.

2. Heat 1 tbsp of oil in a frying pan over medium heat. Add prawns and squid, stir fry the seafood until cooked, dish up and set aside.

3. In the same frying pan, add 2 tbsp of oil. Pour in the beaten egg, fry till almost cooked. Then add minced garlic, onion and red chili, saute till fragrant. Add chicken breast strips and stir fry till it turns white.

4. Add in glass noodles and seasoning. Use a pair of chopsticks to help loosen the glass noodles, stir fry until the sauce is absorbed and the glass noodles are soft. Add bean spouts, Chinese celery and cooked seafood, toss to mix well. Transfer to a serving plate. Serve immediately with condiment.


Serving: 1








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







3 comments:

  1. Hi Violet,
    我家的老老板很喜欢吃炒冬粉。看了你的这盘炒冬粉我也想吃起来了。
    要找一天来炒这道冬粉!谢谢你的分享!
    mui

    ReplyDelete
  2. Hi Violet , thank you for your another submission , keep them coming :D I love vermicelli and this dish looks very tasty ! Haven't cooked this kind of noodles for a long time though .

    ReplyDelete
  3. Hi Violet,

    Your fried tang hoon looks very pro leh!!! I think you should open a restaurant :p

    Zoe

    ReplyDelete

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