| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Nancy, Lam’s, Wok, Wiz |
1 |
servings |
INGREDIENTS
| 3 1/2 |
oz |
Rice noodle; (vermicelli) |
| 2 |
oz |
Pickled fish or salt fish |
| 2 |
tb |
Oyster sauce |
| 5 |
oz |
Beansprouts |
| 1 |
ts |
Sugar |
| 4 |
|
Floz stock |
| 1/2 |
ts |
Pepper |
| 1 |
|
Clove garlic |
| 2 |
sl |
Ginger |
| 1 1/2 |
tb |
Oil |
| 1/2 |
|
Lemon |
| 2 |
|
Stalks spring onion |
| 2 |
|
Stalks coriander |
| 1 |
|
Chilli |
| 1 |
tb |
Sweet soya sauce |
INSTRUCTIONS
Soak the noodles in cold water for half an hour and drain. Soak the salt
fish water for half an hour to remove excess salt.
Heat 1 tablespoon of oil and stir the noodles for 2 minutes. Remove and put
on a plate. Heat 1/2 tablespoon oil and add garlic, ginger and the pickled
fish. Stir well and add the stock to boil. Return the noodles to the wok
and toss and turn. Add the oyster sauce and pepper and sugar to taste. Just
before you remove the noodles onto a serving plate add the beansprouts and
stir for 30 seconds.
Garnish with squeezed lemon juice, spring onion, coriander and sweet soya
sauce.
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