Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, cellophane (tang hoon) noodle soup top pan fried dried shrimp and chinese sausage. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage is something that I have loved my entire life. They are fine and they look wonderful.
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To begin with this particular recipe, we must first prepare a few components. You can cook cellophane (tang hoon) noodle soup top pan fried dried shrimp and chinese sausage using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage:
- Get noodle soup
- Make ready 1 liter stock of your choice
- Prepare 1 dash salt and pepper
- Get 2 cup glass noodle /cellophane noodle/ tang hoon
- Prepare topping option
- Prepare 1 grated carrot
- Prepare 1 onion
- Get 2 slice chinese sausage
- Make ready 1 cup scallion
- Take crispy dried prawn
- Prepare 5 clove garlic
- Take 5 small shallot
- Take 5 tbsp dried prawn
In the same wok, add the. Classic Thai stir-fried noodle dish made with glass noodles (also known as mung bean, cellophane or bean thread noodles). Here I show you how to cook glass. Crispy and a little saucy, egg noodles A nest of egg noodles are fried in a wok until golden brown and topped with a combination of Broccoli And Carrot Recipe Shrimp And Broccoli Carrot Recipes Wine Recipes Asian Recipes.
Step by Step to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage:
- FOR THE CRISPY DRIED PRAWN,,,,,wash and then pound the dried prawn with garlic and shallot and pan fry it with 3 tbsp of oil till lighly brown and crispy.
- FOR THE NOODLE SOUP,,,pour stock in pan bring to a boil add glass noodle /cellophane noodle simmer for 2 minute then add seasoning
- FOR THE BAKED CHINESE SAUSAGE,,,slice very thinly chinese sausage and baked it at 200 C /400F for 20 to 25 minute
- TO SERVE,,,,divide into 2 bowl equally then top carrot and onion with baked chinese sausage and fried crispy dried prawn top scallion
- BELOW ARE ANOTHER GLASS NOODLE /CELLOPHONE NOODLE RECIPE,I AM GLAD TO SHARE - - https://cookpad.com/us/recipes/360476-glass-noodle-and-spam-stir-fry
Also called 'pulled' noodles, these fresh Chinese noodles are made by the skilful twisting Knife-sliced noodles. Sometimes called 'ribbon' noodles, these are a broad, flat dried Chinese noodle Also called cellophane or glass noodles, these extremely fine, tough noodles are made from water. Cellophane noodles work well in soups and stir-fries, absorbing the flavor of the foods they are cooked with. When deep-fried they puff up and Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup. Noodles are an excellent source of protein, low in calories.
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