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Full Online Book HomeLearning KitchenFishandseafood - Malaysian Cellophane Noodles
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Fishandseafood - Malaysian Cellophane Noodles Post by :ghoston Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1346

Click below to download : Fishandseafood - Malaysian Cellophane Noodles (Format : PDF)

Fishandseafood - Malaysian Cellophane Noodles

1 tbsp dried tiny shrimp
12 lg dried chinese mushrooms, or shiitake mushroom
7 oz cellophane noodles
3 tbsp thai or vietnamese fish sauce, nuoc mam or nam pla
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
2 lg eggs
2 tsp Oriental sesame oil
4 tbsp peanut or other vegetable oil
1 med or 1 lg onion (cut lengthwise), in 1/4" wide slivers
1 small red bell pepper, julienne, 1/4" wide
1 small green bell pepper, julienne, 1/4" wide
1/2 cup green cabbage, shredded
1 carrot, peeled/julienned
2 tsp fresh ginger, minced
1 lg clove garlic, minced
1 hot pepper (jalapeno or other favorite), slivered
8 whole scallions, cut diag. 2" lengths
2 tbsp fresh cilantro, chopped


Put dried shrimp in a small bowl or cup and add 1/2 cup boiling water. Set aside to soften for 30 minutes; drain and finely chop; set aside.

Meanwhile, put dried mushrooms in a bowl and add 1 cup of boiling water.Set aside to soak until softened, about 30 minutes. Drain, reserving 1/4 cup of soaking liquid. Cut off and discard stems and cut mushroom caps into julienne.

Strain soaking liquid through a fine sieve; reserve until needed.


Put cellophane noodles in a large bowl and pour in enough hot water to cover generously. Set aside to soak until softened, about 15 minutes; drain well. Use kitchen shears to cut mass of noodles in half; reserve in a strainer until needed.

In a small bowl, stir together 1/4 cup strained mushroom liquid with fish sauce, soy sauce, rice vinegar, and sugar; reserve until needed.

In a small bowl, stir together eggs and sesame oil.

Place a small, heavy skillet over moderately high heat and spoon 1/2 tbsp of peanut or vegetable oil. When very hot, pour in egg mixture and immediately reduce heat to low.Scramble gently until just set; turn out onto a plate and reserve.

Place a large, heavy wok or skillet over high heat. When very hot, spoon in 1-1/2 tbsp of peanut oil (or vegetable oil). Tilt pan to coat interior with oil. Add onion, bell peppers, cabbage and carrot and stir-fry until lightly browned, about 1 minute. Add 2 tbsp water and stir-fry until it boils away.Turn out onto a platter and reserve.

Wipe out wok with a paper towel and return it to high heat. Spoon in remaining 1 tbsp oil and add ginger, garlic, hot pepper, minced dried shrimp, and mushrooms. Stir-fry until fragrant, 10-15 seconds. Add scallions and stir-fry for 30 seconds.

Return all of ingredients and sauces to wok and toss for 1 minute, until well combined and heated thoroughly. Remove from heat and toss in cilantro.Turn out onto a large platter and serve hot.
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