Using Herbs and Spices

Vietnamese Recipes & Cuisines (Rice & Noodles)

Vietnamese Fried Noodles Recipe

Ingredients : Serves 4-6

375 g

2 tablespoons

1 1/2 tablespoons

 

Marinade A:

125 g

1/2 tablespoon

1 teaspoon

 

Marinade B :

125 g

1 teaspoon

1/4 teaspoon

 

1

1

4

60 g

500 ml

2 dessert spoons

60 g

1 stalk

10 tablespoons

Dry noodles

Soy sauce

Sesame oil

 

 

Pork, shredded

Soy sauce

Cornstarch

 

 

Shrimps, shelled and de-veined

Cornstarch

Salt

 

Chicken liver, sliced

Chicken gizzard, sliced

Dried black mushrooms, soaked and drained. Discard stems and shred.

Canned bamboo shoots, drained and shredded

Chicken stock

Cornstarch, blended with 2 tablespoons water

Spinach , cut into 4 cm lengths

Spring onion (scallion), cut into 4 cm lengths

Cooking oil

Method :
  • Bring a pot of water to the boil. Add noodles and cook for 3 minutes. Remove and plunge into cold water. Drain well.

  • Add 1 tablespoon soy sauce and 1 tablespoon sesame oil to noodles and mix well.

  • Heat 4 tablespoons cooking oil in pan and add noodles. Fry till the underside is brown, about 3 minutes. Turn noodles over, add 2 tablespoons oil around the edges and fry till other side is also browned. Dish up.

  • Heat remaining cooking oil in pan and stir fry pork shreds till color changes. Drain into pan and keep aside.

  • Reheat the oil and stir fry shrimps till pink. Add chicken liver, gizzard, mushrooms, bamboo shoots, stock and remaining soy sauce.

  • Bring to the boil, then thicken with cornstarch paste.

  • Mix in spinach, spring onion and fried pork shreds.

  • Add remaining sesame oil. Dish up mixture over fried noodles and serve immediately.

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