CHEUNG FUN (STEAMED RICE NOODLES) | CHINA SICHUAN FOOD
Steps:
- In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
- Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
- In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
- Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.
- To make the sauce
- Serving
Nutrition Facts : Calories 131 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 16 mg, SodiumContent 474 mg, ServingSize 1 serving
CHEUNG FUN (STEAMED RICE NOODLES) | CHINA SICHUAN FOOD
Steps:
- In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
- Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
- In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
- Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.
- To make the sauce
- Serving
Nutrition Facts : Calories 131 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 16 mg, SodiumContent 474 mg, ServingSize 1 serving
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TERIYAKI SALMON NOODLES | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Asian
Calories 383 calories per serving
Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.
Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.
Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.
Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.
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