Ginger and cooking wine with sesame oil blend well with each other. This noodles soup is very appetising and the soup is especially tasty. Light and easy noodle dish comforting and satisfying as a meal. I supposed this simple soup base should be good with fish, clams or even chicken.
Recipe Source - Yum Yum Magazine No. 69
Ingredients
[serves 3-4]
200 gm glass noodles [tunghoon] - soaked 5 minutes and drained
2 stalks spring onion - cut 1 inch lengths
2-3 tbsp sesame oil
150 gm ginger - finely shredded
500 gm prawns - head removed
500 ml glutinous rice wine [I used red yeast residue wine]
Seasoning
1/2 tsp salt
1 tsp sugar
500 ml water
- Heat up sesame oil, saute ginger and white part of the spring onions until aromatic. Add in water, seasoning to taste. Bring to boil.
- Add in prawns, wine and bring to boil again.
- Lastly add in the glass noodles to cook. Bring to boil and add in spring onions.
- Mix well and dish up to serve in individual bowls.
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