I made this stir fried noodles with seafood 港色三鮮炒麵. You can call it Hong Kong or Cantonese style. While I call it a stir fried noodles, the noodles was fried separately from the toppings. I used three kinds of seafood for the toppings, which include cuttlefish, shrimps, and scallops. All came out of the freezer.
the stir fry noodles were first blenched, then fried in a wok to crisp up the outside
Ingredients:
- stir fry noodles
- cuttlefish
- shrimps
- scallops
- shiitake mushrooms
- ginger
- garlic
- Serrano chili pepper
- bean sprouts
- scallions
- soy sauce
- oyster sauce
- black pepper
- cooking oil
- coconut oil
- cooking wine
here are all the ingredients for the topping that forms gravy like sauce; they are in a tray so I could get them to the outdoor kitchen in fewest trips possible
this dish can easily be made in a restaurant kitchen, but requires some flexible adaptation to made in a domestic kitchen
I really like using just a little bit of Serrano chili pepper and slice it very thin. It adds some elegant heat to the dish.
it is a big batch since I took the trouble to prepare it; you can't argue with economy of scale
with the thin slices of Serrano chili pepper, I didn't need the hot chili oil
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