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[ Scrambled Egg Sauce Noodles ]
INGREDIENTS
:
-
1-1½ lb fresh flat
broad rice noodles [Chow Fun], or packaged dried flat broad rice noodles
-
½ cup peanut or vegetable oil
-
2-3
tbsp soy sauce
-
½-1 cup lean pork, thinly sliced
-
quarter cup fresh pork liver, thinly sliced
-
1 cup fresh [med size] shrimp, peeled
-
½ cup fresh squid, cleaned, sliced
-
½ cup fish balls, sliced in half or sliced fish cake
-
½ cup fresh scallops [optional]
-
quarter cup fresh or canned crab meat [optional]
-
6-8 cloves garlic,
chopped
-
2-3
stalks
Chinese
broccoli
[Kai
Lan]
or Chinese
mustard
greens [Choy Sum], chopped into 2-inch lengths [keep stalks and leaves
separate]
-
4-5
fresh
green
Serrano chilies,
finely
sliced
[Substitute:
2-3
fresh
jalapenos]
[optional]
-
½ cup white vinegar [optional]
-
1½ cup chicken stock [14oz can]
-
1½ tbsp cornstarch flour
-
½ cup water
-
1 large egg, lightly beaten
-
salt and white pepper
Variation :
Penang style Sar Ho Fun usually has a meat [pork, pork liver] and seafood combination. An all seafood version is also popular. Simply omit the pork and pork liver and add more of your favorite
seafood. |
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To Prepare
Rice Noodles :
- If using fresh flat rice noodles:
Gently
separate
the
noodles. If they are too stuck together, do
not force them apart.
Soak
the
noodles
in
warm
water
for 2
to 3 mins,
and
using
your
fingers,
gently
separate
the
noodles. Drain well
-
If using packaged dried flat rice noodles:
To reconstitute, pour hot boiling water, enough to cover the dried noodles. Soak
till just al dente. Use a chopstick or tongs to give it a stir to separate the
noodles in the hot water. Drain the hot water from the noodles. Immediately
place noodles under a cold tap and allow cold running water to 'cool off' the
noodles. Drain well
To Prepare :
-
[Optional] First, make a fresh chili condiment by finely slicing the hot green chilies. Put into a
glass
jar, add white vinegar, set aside
[You
can
make
this
ahead
of time and
refrigerate]
- In a small bowl, combine cornstarch and water into a slurry, set aside
-
Heat
wok to smoking hot,
add 3-4 tbsp
peanut
or
vegetable oil,
add half the chopped garlic, stir-fry 30 seconds, add noodles and 2-3 tbsp soy sauce
-
Stir-fry
noodles
until
lightly
charred,
dish
onto
individual
serving
plates
- In the same hot wok, add about 2 tbsp peanut or vegetable oil, add the rest of the chopped garlic, stir-fry 30 seconds
- Add pork, stir-fry for 1-2 mins, add pork liver, stir-fry for 30 seconds, add the stalks of
the Kai Lan or Choy Sum, stir-fry 1 min
-
Add chicken stock, shrimp, fish balls, scallops, crabmeat, the leaves of the Kai Lan or Choy Sum and salt and white pepper to taste
-
As soon as it comes to a boil, add the cornstarch slurry
gradually
until
the
sauce
is
thicken
to
your
liking
- Lastly,
while
stirring, add the lightly beaten egg in a steady stream
to
form
yellow
and
white
streaks
in
the
sauce
-
Divide
and
ladle
ingredients
and
sauce
equally
onto
noodles
for
each
serving
plate, serve hot immediately,
and if
preferred,
a
condiment
of
sliced pickled
green
chilies
on
the
side
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