I seldom cook glass noodles unless if I plan to have it with the Vietnamese Spring Rolls..yeah like the saying killing two birds with one stone. Fried Tang Hoon and Vietnamese spring rolls. One thing good about this dish is there are no fix rules...you can use anything you have. I used shredded carrot, mushroom, shrimps, shredded chicken and green peas. It's tasty... and delicious.
Serve with rice and I used the other half for the Vietnamese Spring Rolls. Both great as side dish and appetizer
3 small bunch of glass noodles – soak in warm water until soft. Drain dry1 piece of chicken breast – cut into thin slices and season with some salt and pepper
1 carrot – peel and julienned
1 small onion – slice thinly
3 cloves of garlic - chopped
1 cup of green peas
5 dried mushroom soaked and slice thinly
10 shrimps – peel and deveined
2 red chilies - julienned
Some spring onions for garnish
2 tbsp oyster sauce
2 tbsp of soy sauce
2 tbsp fish sauce
1 tsp sugar
Salt and pepper to taste
1/2 cup of chicken stock
- Mix all the sauce ingredients in a bowl and set it aside. Heat up about 3 tbsp of oil in a wok.
- Add in the garlic and onion and stir-fry until fragrant and lightly brown.
- Add in chicken and stir fry until it changes color. Add in carrot and stir-fry for a minute. Add in the shrimps and continue to stir-fry until the shrimps turn pink.
- Add in the soft noodles, mushroom, green peas and the sauce. Continue to toss and stir-fry until the sauce evaporate.
- Add in red chilies and continue to toss until well combined. Check seasonings. Dish out the noodles and garnish with some spring onions.
Saya jarang goreng suon melainkan saya berhajat untuk membuat Vietnamese Spring Roll....bak kata perpatah sambil menyelam sambil minum air. Goreng suon ini boleh hasilkan dua recipe satu makan dengan nasi dan satu lagi boleh dijadikan appetizer di gulung dengan Vietnamese Rice Paper. Kedua-duanya sedap dan menyelerakan apabila disajikan dengan nasi panas.
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