Seafood Malaysian Cellophane Noodles

RisaG 09-03-99 6:28 PM

Malaysian Cellophane Noodles

Exported from MasterCook

Recipe By : Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Noodles

Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
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 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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