Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cellophane (tang hoon) noodle soup top pan fried dried shrimp and chinese sausage. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage is something that I have loved my entire life.
They are generally sold in dried form, soaked to reconstitute, then used in soups, stir. Heat oil in wok, add shallots, garlic and chilli. Stir fry until the shallots start to soften. Bitter Melon and Somen Noodle Okinawan Stir Fry.
To get started with this recipe, we have to first prepare a few components. You can cook cellophane (tang hoon) noodle soup top pan fried dried shrimp and chinese sausage using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage:
- Take noodle soup
- Get 1 liter stock of your choice
- Get 1 dash salt and pepper
- Prepare 2 cup glass noodle /cellophane noodle/ tang hoon
- Make ready topping option
- Prepare 1 grated carrot
- Take 1 onion
- Make ready 2 slice chinese sausage
- Get 1 cup scallion
- Make ready crispy dried prawn
- Prepare 5 clove garlic
- Take 5 small shallot
- Make ready 5 tbsp dried prawn
Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage. Quick & Easy Perfect Juicy Pot Roast. Recipe: Yummy Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp and Chinese Sausage; How to Prepare Perfect Easy Gluten Free Garlic Shrimp Pasta; Recipe: Delicious Bok Choy and Shiitake Mushroom with Mashed Tofu Are Glass Noodles High in Carbs?. They're different from more traditional egg noodles or pasta because they're made from mung bean starch..
Steps to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage:
- FOR THE CRISPY DRIED PRAWN,,,,,wash and then pound the dried prawn with garlic and shallot and pan fry it with 3 tbsp of oil till lighly brown and crispy.
- FOR THE NOODLE SOUP,,,pour stock in pan bring to a boil add glass noodle /cellophane noodle simmer for 2 minute then add seasoning
- FOR THE BAKED CHINESE SAUSAGE,,,slice very thinly chinese sausage and baked it at 200 C /400F for 20 to 25 minute
- TO SERVE,,,,divide into 2 bowl equally then top carrot and onion with baked chinese sausage and fried crispy dried prawn top scallion
- BELOW ARE ANOTHER GLASS NOODLE /CELLOPHONE NOODLE RECIPE,I AM GLAD TO SHARE - - https://cookpad.com/us/recipes/360476-glass-noodle-and-spam-stir-fry
Recipe: Yummy Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp and Chinese Sausage; How to Prepare Perfect Easy Gluten Free Garlic Shrimp Pasta; Recipe: Delicious Bok Choy and Shiitake Mushroom with Mashed Tofu Are Glass Noodles High in Carbs?. They're different from more traditional egg noodles or pasta because they're made from mung bean starch.. I love cooking with tang hoon not just for its lovely chewy texture, but also for its ease of storage (it is sold in the dried form) and cooking. Being neutral in taste, it also absorbs the delicious broth the soup it is cooked in. In this homely tang hoon soup, I am using.
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