Monday, June 20, 2011

Stir Fried Rice Noodles With Flowering Chives And Prawns 韭菜花蝦球炒河



I can never resist not picking up a bundle or two of the beautiful flowering chives whenever they are around. This beauty goes very well with almost everything but it is especially delicious when paired with seafood. I did just that by using prawns and flowering chives in a tasty noodle stir fry, with my favourite hor fun (fresh rice noodle) of course! Chicken will work equally well here and if you prefer beef, how about some fried rice noodles with beef (乾炒牛河) instead?



recipe per serve
you'll need;
250 to 300 g of fresh wide rice noodles, loosen and mixed in a tbs of light soy
2 garlic cloves, chopped
8 prawns, peeled and deveined
a small bunch of flowering chives or garlic chives, cut into 4 cm lengths
a handful of bean sprouts, topped and tailed
1 tbs of light soy
2 tbs of oyster sauce
dash of fish sauce
dash of sesame oil
dash of white pepper
cut chillies in soy to serve



Peel the prawns, leaving the tails intact then devein and set aside.



Prepare the vegetables. Bean sprouts are topped and tailed to give the dish a better appearance. 



Char rice noodles in a very hot wok with a little oil, do not attempt to move the noodles too much to avoid breakage. When noodles are nicely charred, remove and set set aside. This is a great step for every home cook who wants to achieve the smokey flavour so important in a good stir fry.



Saute garlic with a little oil for 30 seconds before adding the prawns.



When the prawns are 30% cooked, throw in the flowering chives and cook for a further 30 seconds on high heat.



Return the noodles to the wok, add seasonings and mix well. 



Finally stir in the bean sprouts and cook for another 20 to 30 seconds. Check for seasonings before serving.



Serve immediately with some cut chillies in soy.

8 comments:

  1. Harriet from carltonJune 19, 2011 at 11:30 PM

    I know it is late but I would happily finish that right now :)

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  2. 炒得很香呀! 我最喜歡炒河粉了。

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  3. Oh yes please! Love bean sprouts to everything. I think they add a wonderful depth to a dish :)

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  4. Your noodle dishes always look so wonderful, I can never get it right :(

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  5. I love loads of beansprouts on this and the chieve is the extra punch. Yummmm....
    Happy Monday!
    Kristy

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  6. Tis looks good! Home-cooked not too oily!

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  7. Oh I miss reading your blog! Finally I am able to start cooking again after a very long renovation. This dish will be on the table soon!

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  8. looks yummy - make me so hungry now:)

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