Hom's Penang noodles

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* Exported from MasterCook *

 

Penang Rice Noodles

 

Recipe By :Ken Hom on PBS' Great Food

Serving Size : 2 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dried rice noodles

2 tablespoons peanut oil

1 large onion -- thinly sliced

4 green onions -- cut diagonally into 1-inch pieces

2 tablespoons coarsely chopped garlic

8 ounces Chinese greens such as bok choy -- cut into 1-inch

pieces

6 ounces fresh Chinese yellow or green chives -- cut into 1-inch

pieces

1 tablespoon Shaoxing rice wine or dry sherry

2 tablespoons light soy sauce

2 tablespoons vegetarian oyster-flavored sauce or dark soy sauce

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 ounces bean sprouts

2 teaspoons sesame oil

 

Soak the rice noodles in a bowl of warm water for 2 minutes. Then drain them in

a colander or sieve.

 

Heat a wok or large skillet over a high heat until it is hot. Add the oil and,

when it is very hot and slightly smoking, add the onion, green onions, garlic,

Chinese greens, and Chinese chives. Stir-fry for 4 minutes. Then add the

noodles, rice wine or sherry, light soy sauce, oyster sauce or dark soy sauce,

salt and pepper and continue to stir-fry for 2 minutes. Add the bean sprouts

and continue to cook for 2 minutes. Finally, drizzle in the sesame oil and give

the mixture a good stir. Serve at once.

 

Dried Rice Noodles are opaque white and come in a variety of shapes. One of the

most common examples is rice-stick noodles, which are flat and about the length

of a chopstick. They can also vary in thickness.

 

Bok Choy is the most common of Chinese white cabbage and has a long, smooth,

milky white stem and large, crinkly, dark green leaves. It is widely available

in supermarkets. Look for firm, crisp stalks and unblemished leaves.

 

Shaoxing Rice Wine is made from glutinous rice, yeast and spring water. It is

readily available in Chinese grocers and in some supermarkets. Do not confuse

this with sake, which is Japanese version of rice wine.

Light Soy Sauce is light in color, but it is full of flavor and is the better

one to use for cooking. It is saltier than dark soy sauce and is known in

Chinese grocers as Superior Soy.

 

Vegetarian Oyster-flavored Sauce can be bought in Chinese grocers and

supermarkets. Despite its name, it does not have a fishy taste. It is full of

rich flavor and is used in cooking and as a condiment, diluted with a little

oil, for vegetables, poultry and meats.

 

Dark Soy Sauce is aged for much longer than light soy sauce, hence its darker

color. It is slightly thicker, stronger and less salty than light soy and is

preferable as a dipping sauce. It is also known in Chinese grocers as Soy

Superior Sauce.

 

Source:

" http://www.west175productions.com/Great_Food/season2 "

 

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Per Serving (excluding unknown items): 696 Calories; 19g Fat (24.6% calories

from fat); 11g Protein; 122g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

3224mg Sodium. Exchanges: 6 1/2 Grain(Starch); 4 1/2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 26633 0 0 0 3505 183 356 4734 1396 1396 0 0 0 0

 

 

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