Makes 4 servings
Fresh Rice Noodles
If you've ever tried Chinese chow fun, you know that the texture of fresh rice noodles is irresistibly chewy and appealing. Made of water and rice flour, they fry up crispy around the edges and soak up sauces like no other pasta. You can find them in the refrigerated section of Asian markets, where they're sold as folded sheets (left whole so you can roll a filling around them or cut them into whatever width noodles you need) or as precut ribbons or spaghetti-thin strands. It's best to use fresh rice noodles the day you buy them. Once refrigerated, they become stiff; rinse them gently in warm water to soften them up and to remove the oily film added to keep them from sticking together.
Another stellar example of Singapore street fare chow kway teow, is all about contrasts: soft, fresh rice noodles, tender seafood and crunchy bok choy and bean sprouts—all stir-fried in a deep, dark "secret sauce."
1/4 cup chicken broth
2 tablespoons regular soy sauce
1 tablespoon dark soy sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
1/3 pound medium raw shrimp
1/3 pound squid, cleaned
2 to 3 baby bok choy
2 tablespoons cooking oil
2 teaspoons minced garlic
1 pound fresh rice noodles,
cut crosswise into 1/4-inch strips
1 cup bean sprouts
1 egg, lightly beaten
Combine sauce ingredients in a small bowl.
Shell and devein shrimp; cut in half lengthwise. Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole. Quarter bok choy and slice crosswise into 1-inch pieces.
Heat a wok over high heat until hot. Add cooking oil and swirl to coat sides. Add garlic and cook, stirring, until fragrant 10 seconds. Add shrimp and squid; cook, stirring, for 1 minute. Add bok choy and cook, stirring, for 30 seconds.
Add sauce; cook for 30 seconds. Add rice noodles and bean sprouts; stir-fry for 1 minute. Add egg and cook until set, about 1 minute.
Martin Yan's Asia
Favorite Recipes from Hong Kong, Singapore,
Malaysia, the Philippines, and Japan
By Martin Yan
KQED Books & Tapes
Color pictures throughout
Recipe Reprinted by permission.
This page created February 1999
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