tiistai 5. kesäkuuta 2018

Pad Woon Sen ja kevätkääryleet

Pad Woon Sen

40g glass noodles, dry
170g chicken , marinate in 1 tsp fish sauce while you prep other ingredients
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 cloves garlic, chopped
1 cup cabbage, bite-sized
1/3 cup carrots, halved lengthwise, then thinly sliced
1.5 tsp sugar
¼ tsp ground white pepper
1 tomatoes, wedges, seeds removed
1-2 spring onions, 1/2-inch pieces on a bias

Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles with scissors to shorten them.

Mix together oyster sauce and soy sauce in a small bowl.

Heat oil in a wok or a large saute pan, when hot, add garlic and cook until garlic starts to turn brown. Add chicken, and cook just until the pieces are well separated. Push everything in the pan to one side, add a little more oil in the empty space, and add cabbage, carrots, and half a tablespoon of the sauce mixture; toss quickly just to mix. Add noodles, followed by the sauce, sugar, and white pepper. Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.

Add tomatoes and spring onions, toss just to heat through for 10-15 seconds. Remove from heat and plate.

Kevätkääryleet

Käytin kevätkääryleisiin taikinana filotaikinaa.

Täyte:
porkkanaa
kaalta
kevätsipulia
ituja
kalakastiketta
soijakastiketta
riisinuudelia


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