This recipe is not a typical dish of the Asian cuisine... My dear Asian friends, please forgive me if I did something wrong.... This is just my way of cooking the wide rice noodles.
This recipe is fast to prepare and it's also really healthy. If you use the wok pan to cook, it will also be a low-cal dish as the use of woke reduces the use of the oil. I personally adore the wok cooking!!! I always use it for stir frying and for deep frying as well...
INGREDIENTS:
Servings: 2
150-160g wide rice noodles
1 zucchini
1 carrot
6-8 mushrooms
1 handful of soy beans sprouts
100g shrimps
2 garlic cloves
1 tbs fish sauce
1 tbs soy sauce
1 tbs grated ginger
vegetable oil
Note: You may substitute some veges for the others if you like them better...
1. Soak the rice noodles for 5-10 minutes or as it's indicated on the package.
2. Peel the carrot and wash a zucchini. Cut them into thick sticks, I do it with the use of a Mandolina grater.
3. Slice mushrooms finely.
4. Pour 3-4 tbs of any vegetable oil to the WOK pan and heat it up over the high heat.
5. Stir fry the carrots for a couple of minutes.
6. Add mushrooms and fry for a couple of minutes more.
7. Next it's zucchini's turn to be cooked for two more minutes.
Note: Keep stirring constantly as cooking in wok requests stirring!!!
8. Add the soy bean sprouts and shrimps and stir.
9. Drain the noodles and add them to the wok with vegetables.
10. Squeeze garlic cloves, grate ginger and add them to the noodles.
11. Pour 1 tbs of each soy and fish sauces. Taste the noodles and if needed add some more soy sauce for saltiness.
ENJOY !!!
Everybody knows and loves the crispy spring rolls, even those who don't like chinese cuisine that much...
This is one of those dishes that look chinese-like but don't have "strange" ingredients.
The best way of frying the spring rolls is usung a Wok pan. Afer you try to fry in a Wok you will not use the other frying pans any more.... trust me!
INGREDIENTS:
Servings: 8 rolls
8 Spring Roll sheets
1 handful soy sprouts
1 handful shredded cabbage
1 handful green peas
1 carrot
1 stalk spring onion
100g shrimps
oil for frying
Note: You may render you spring rolls vegetarian: just don't add shrimps...
1. Shred cabbage finely.
2. Grate carrot with a fine grater.
3. Chop the onion sprouts.
4. In a bowl salt the shredded cabbage and squeeze it by hand to soften it a bit and render it more juicy.
5. Mix in carrot, green peas, soy and onion sprouts and some canned shrimps.
6. On a dry surface lay one sheet of the spring roll pastry.
7. Take a generous pinch of vegetables and put them in a corner of the sheet.
8. Cover with the sheet corner and turn one time.
9. Then turn the sides of the sheet inside.
10. Roll the sheet over and over to have a neat roll.
11. Keep the roll on a dry surface.
12. In a Wok heat some vegetable oil, the oil should be enough to almost cover the roll.
13. Deep fry the rolls 3-4 at a time, turn them over when one side is brown.
14. Place the rolls on absorbing paper to remove the excess of the oil.
15. Serve the Spring rolls with some Sweet'n'Sour sauce or some Sweet Chilli sauce.
慢慢吃！ (mànmàn chī!)
4. Pour 3-4 tbs of any vegetable oil to the WOK pan and heat it up over the high heat.
