Fried Cellophane Noodles Recipe
Ingredients
| 175 g/6 oz cellophane noodles | ||
| 45 ml/3 tbsp vegetable oil | ||
| Garlic | 3 Clove (5gm), finely chopped | |
| 115 g/4 oz cooked prawns, peeled | ||
| 2 lap cheong, rinsed, drained and finely diced | ||
| Eggs | 2 | |
| 2 celery sticks, including leaves, diced | ||
| 115 g/4 oz beansprouts | ||
| 115 g/4 oz spinach, cut into large pieces | ||
| Onions spring | 2 , chopped | |
| 15-30 ml/1-2 tbsp fish sauce | ||
| 5 ml/1 tsp sesame oil | ||
| 15 ml/1 tbsp sesame seeds, toasted, to garnish | ||
Directions
1. Soak the cellophane noodles in hot water for about 10 minutes or until soft. Drain and cut the noodles into 10cm/4in lengths.
2. Heat the oil in a wok, add the garlic and fry until golden brown. Add the prawns and lap cheong; stir-fry for 2—3 minutes. Stir in the noodles and fry for 2 minutes more.
3. Make a well in the centre of the prawn mixture, break in the eggs and slowly stir them until they are creamy and just set.
4. Stir in the celery, beansprouts, spinach and spring onions. Season with fish sauce and stir in the sesame oil. Continue to stir-fry until all the ingredients are cooked, mixing well.
5. Transfer to a serving dish. Sprinkle with sesame seeds to garnish.
2. Heat the oil in a wok, add the garlic and fry until golden brown. Add the prawns and lap cheong; stir-fry for 2—3 minutes. Stir in the noodles and fry for 2 minutes more.
3. Make a well in the centre of the prawn mixture, break in the eggs and slowly stir them until they are creamy and just set.
4. Stir in the celery, beansprouts, spinach and spring onions. Season with fish sauce and stir in the sesame oil. Continue to stir-fry until all the ingredients are cooked, mixing well.
5. Transfer to a serving dish. Sprinkle with sesame seeds to garnish.
Chef
