Ebiko Noodle With Haricot Verts, Prawns and Shiitake MushroomsFoodista
4 noodles (bundles/pcs of Dried Ebiko)
300 grams prawns (~ heads removed and deveined, reserved the heads/shells for making stock later on*)
150 grams haricots verts (French bean~ washed and tough vein removed)
150 grams shiitake (fresh~ cleaned and sliced)
3 cloves garlic (minced)
Shaoxing wine (Generous amount of)
spring onions (Some, scallion for garnish)
1 liter stock (Prawn)
2 tablespoons oyster sauce (Premium)
1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons corn flour
80 milliliters water
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1Slice the Haricot Vert (French Bean) into bite size. You can use other seasonal vegetables available locally. Sliced the cleaned Shiitake mushrooms.
2If using Dried Shiitake Mushrooms, soak them with warm water to soften before using. Set aside.
3Prepare a large pot of water, enough to boil the dried noodles. Bring it to boil (or at least half boil) before you start the stir-frying as this dish is fast cooking!
4In a hot deep pan or wok, add in some cooking oil. Add in the garlic and give it a quick stir to avoid burning.
5Add in Haricot Vert (French Beans), Shiitake Mushrooms follow by the Prawns.
6Next, in the Seasoning and give them an even quick stir. Add generous amount of Shaoxing Wine!
7Pour the Prawn Stock into the pan and let it simmer for few minutes.
8While the gravy is simmering, boil the dried noodles until cooks. Strain the water off and put them into serving bowls or deep plates.
9Before serving, heat up the gravy and pour in the Thickening ingredients (stir the cornflour mixture before adding in). Stir the gravy until it thickens.
10Pour the thickened gravy on the boiled noodles. Garnish with spring onions and serve hot.
PER SERVING *
|Calories250Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.