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| Pumpkin Rice Noodle |
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| Materials: |
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| 1 package of rice noodle |
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| 1/2 LB. of pumpkin |
| 1/2 LB. of clam meat |
| 2 T. of chopped green onion |
| 2 T. of dry shrimps |
| 2 T. of chopped shallots |
| 1/4 t. of salt |
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| 1/4 t. of sugar |
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1/4 t. of MSG |
| Dash of white pepper |
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1/2 t. of sesame oil |
| 4 T. of oil |
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1 C. of chicken broth |
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| Procedures: |
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- Clean pumpkin and shred with the skin on. Soak dry shrimps
in warm water. Soften the rice noodle with hot water, then
remove and drain.
- Heat the wok with 4 T. of oil, add chopped green onion,
chopped shallots, and dry shrimps. Stir fry until fragrant,
then add shredded pumpkin and chicken broth, simmer for
2 minutes. Add rice noodle and clam meat; season with salt,
MSG, sugar, sesame oil and white pepper. Mix well and serve.
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