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- Rice Noodles in Red Sauce
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PrintRICE NOODLES IN RED SAUCE
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- To prepare yen ta fo sauce: finely pound or mash red fermented tofu and its liquid to a smooth paste.
- Dip out into a sauce bowl, add tomato ketchup, stock and sugar, stir to mix well.
- Add in oil, stirring again. It should taste sweet and salty, put aside.
- To prepare hot sauce: pound hot chilies and peppercorns thoroughly.
- Add red fermented tofu and pound to a fine paste.
- Season with light soy sauce, sugar, salt and lime juice. Stir to dissolve and put aside.
- Cook rice noodles and water morning glory in a pot of hot boiling water over high heat until done, remove.
- Put into a serving dish, cook vegetarian seafood and white jelly fungus in the same way and add o the rice noodles.
- Arrange savory shiitake mushroom on top. Spoon some yen ta fo sauce and hot sauce over.
- Sprinkle on top with fried salted Chinese radish and sliced Chinese celery.
- Place crisp fried wontons on the side.
- Serve at once.
INGREDIENTS
- 200 grams flat rice noodles
- 300 ml water morning glory, cut into 2" pieces
- 4 pieces vegetarian preserved squid, cut into slices
- 5 vegetarian shrimps
- 6 vegetarian fish balls
- 100 grams white jelly fungus, soak until tender and cut into pieces
- 2 savory shiitake mushroom, quartered
- 2 tablespoons yen ta fo sauce
- 2 teaspoons hot sauce
- 2 teaspoons fried salted preserved Chinese radish
- 2 tablespoons Chinese celery, sliced
- 4 crisp-fried vegetarian wontons
Yen ta fo sauce(red sauce)
- 2 cube red fermented tofu, about 1 ½ "size
- 4 tablespoons liquid from red fermented tofu
- 4 tablespoons tomato ketchup
- 300 ml vegetable stock
- 2 tablespoons sugar
- 2 teaspoons Cooking oil
Hot sauce
- 2 tablespoons Thai chilies
- 8 black peppercorns
- 1 cube red fermented tofu, about ½ "size
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 4 tablespoons lime juice
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