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- Tossed Rice Noodles with Chop Suey
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PrintTOSSED RICE NOODLES WITH CHOP SUEY
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in a wok. Add ginger, onion and broccoli, and stir fry 1 minute. Add stock and cook covered 2 minutes.
- Add mushrooms, bean sprouts, bamboo shoots, water chestnuts, bean curd, and sherry and sesame oil. Fold in noodles.
- Cover and simmer 1 - 2 minutes to heat through. Serve hot.
- Garnish with shredded egg, shallot and almond silvers.
INGREDIENTS
- 5 tablespoons Cooking oil
- 2 teaspoons chopped fresh ginger root
- 2 onions, shredded
- 200 grams broccoli florets
- 200 ml vegetable stock
- 500 grams fresh mushrooms cut in 1 cm slices
- 500 grams bean sprouts, root removed
- 200 grams bamboo shoots, sliced
- 100 grams water chestnuts, sliced
- 500 grams bean curd cakes, diced
- 4 tablespoons dry sherry
- 2 teaspoons Sesame oil
- 750 grams rice noodles, sliced
Garnish
- 2 eggs omelette, cut into thin strips
- 2 shallot, finely chopped
- 2 tablespoons almond slivers, toasted
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