Chinese Recipes
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Ingredients
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| 1 |
Rice vermicelli |
1 package |
| 2 |
Garlic, minced |
2 cloves |
| 3 |
Ginger, finely grated |
1 teaspoon |
| 4 |
Vegetable oil |
2 tablespoons |
| 5 |
Five spice powder |
1 tablespoon |
| 6 |
Fresh/frozen shrimps |
200 grams |
| 7 |
Yellow curry powder |
1 teaspoon |
| 8 |
Fresh bean sprouts |
1/2 cup |
| 9 |
Carrot, shredded |
1 |
| 10 |
Red bell pepper, chopped |
1 |
| 11 |
Green bell pepper, chopped |
1 |
| 12 |
Oyster sauce |
2 tablespoons |
| 13 |
Soy sauce |
2 tablespoons |
| 14 |
Sweet chili sauce [optional] |
2 tablespoons |
| 15 |
Salt |
to taste |
| 16 |
White pepper powder |
to taste |
| 17 |
Dried Chinese mushrooms, re hydrated and sliced |
1 cup |
| Method |
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Boil a good quantity of water in a large pot, remove from the flame, add the
rice noodles and let it in the water for 5 minutes, drain well and set aside.
Heat oil in a pan or wok, add ginger and garlic and stir fry for 30 seconds.
Now add curry powder and fry for 1 minute. Add oyster sauce and soy sauce,
stir, then add sprouts, mushrooms, peppers and cook gently for 3 minutes.
Add 2 tablespoons of boiling water to keep the sauce liquid. Now add shrimps
and noodles, mix until the noodles are well coated with the sauce, serve.
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| Servings -4 |
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| Introduction
of the dish |
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This dish is easy on pantry. You can add any vegetables you
have on hand.
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