Wednesday, February 27, 2008

stir-fried flat glass noodles with squid


Stir-fried Flat Glass Noodle with Squid

I came across an interesting Thai cookbook (The recipes are not authentic – kind of modern Thai cooking) and found this dish interesting. So, I managed to experiment. The outcome wasn’t too bad. I think I will need to go round this dish a few times to get it even better.

Note: Squid is good at times but its not for everyday eating – too much of cholesterol.

Find below a recipe



3 Cups of Flat Glass Noodles (“Gueoy Teaw Shanghai” – as it’s named/called by Thai)
2 Cups of Squid, Cleaned and Cut into Rings
½ Cup of Spring Onion, Cut

1 Clove of Garlic, finely chopped
½ Teaspoon of Black Pepper, Finely Ground
1-2 of Coriander Roots, Finely Chopped
(To save time : simply put Garlic, Black Pepper and Coriander Roots altogether into the blender)

2 Tablespoons of Olive Oil
2 Tablespoons of Oyster Sauce
1-2 Tablespoons of Chilie Sauce (Sri Racha is highly recommended)
1 Tablespoon of Soy Sauce
1-2 Teaspoons of Light Brown Sugar



Preparation

• Heat the wok over medium-high heat
• Add Oil
• Add Garlic, Black Pepper & Coriander Roots paste, stir constantly till aromatic
• Add the Squid, stir for a few mins, then remove and keep one side
• Add Flat Glass Noodle into the wok with remaining oil
• Add Oyster Sauce, Sri Racha Sauce and a pinch of Light Brown Sugar
• Stir fry for 2-3 mins
• Add back the Squid
• Add Spring onion
• Turn off the heat, remove into a serving plate

Serve: 2

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