Fried Bee Hoon (Singapore Noodles) Recipe

• 분량: 4 servings
• 활동 시간: 5 minutes
• 총 시간: 1 hour

재료

4 ounces green Thai bird chilies, seeds removed, sliced

2 cups boiling water

1/2 cup rice wine vinegar

1 teaspoon plus 2 tablespoons soy sauce, divided

1/2 teaspoon sugar

Kosher salt

6 tablespoons vegetable oil, divided

4 medium shallots, peeled and finely sclied (about 1 cup)

4 medium cloves garlic, sliced thinly

3 ounces shitake mushrooms, sliced (about 1 cup)

4 ounces baby bok choy leaves (about 1 1/2 cups)

8 ounces medium shrimp, peeled

5 ounces dried rice vermicelli, soaked in cool water for 30 minutes

1/8 teaspoon white pepper

1 cup bean sprouts

방향

Place sliced chiles in a small bowl. Pour boiling water over to cover. Let sit for 10 minutes, then drain. Add vinegar, 1 teaspoon soy sauce, sugar, and 1/2 teaspoon salt and stir to combine and sugar has dissolved. Chill for at least 30 minutes. For best results, refrigerate overnight. Chiles can be stored in an airtight container in the refrigerator for up to 1 month.

For the Stir-Fry: Heat 3 tablespoons oil in a wok over medium heat until shimmering. Add shallots, garlic, and mushrooms. Cook, stirring occasionally, until mushrooms have softened and are beginning to brown, 4 to 5 minutes.

Increase heat to medium-high and stir in bok choy. Cook until beginning to wilt, about 1 minute. Add remaining 3 tablespoons oil. Add shrimp, softened vermicelli, 3 tablespoons soy sauce, and white pepper.

Cook, stirring, until seasonings are combined with noodles, shrimp are cooked through, and noodles are beginning to brown on bottom of pan (add extra oil if beginning to stick), about 2 minutes. Remove from heat and stir in bean sprouts until combined. Season to taste with salt and/or soy sauce. Serve immediately with pickled chiles on the side.

영양 정보

• 1회 제공량: serves 3 to 4
• 칼로리: 364 kcal
• 지방 전체: 22 g
• 포화 지방: 2 g
• 불포화 지방: 0 g
• 콜레스테롤: 120 mg
• 나트륨: 1396 mg
• 탄수화물 전체: 25 g
• 식이섬유: 3 g
• 총 당류: 7 g
• 단백질: 18 g