Stir-fried Rice Noodles with Seafood

Name: Stir-fried Rice Noodles with Seafood
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Hsinchu Rice Noodles; 1 small dish shrimp; 1 small dish Squid; 1/2 carrot; 1 small plate Bean sprouts; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1 tsp starch; Some Oil salt

by Scarlett

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

If I like it, I want to try it myself. I bought the ingredients, Hsinchu rice noodles, small seafood, etc., and then I flipped some vegetables from the refrigerator to start frying. The vermicelli type of Hsinchu rice noodles is particularly thin and tough, which is very suitable for stir fry. Before frying the rice noodles, blanch the rice noodles with boiling water for about 1~2 minutes, and then immediately drain to nine minutes dry, cover and simmer for about 5 minutes, so that the processed rice noodles will absorb the freshness in the wok when they are stir-fried. Sweet soup, and not easy to break. This fried rice noodles do not need to add a lot of oil, the rice noodles can be fried dry and fragrant, the teeth are not soft, and the fragrant is not greasy. If you don't believe it, try it.

Ingredients

1 piece Hsinchu Rice Noodles
1 small dish Shrimp
1 small dish Squid
1/2 Carrot
1 small plate Bean Sprouts
1 tablespoon Soy Sauce
1 tablespoon Cooking Wine
1 tsp Starch
Some Oil Salt

Stir-fried Rice Noodles with Seafood

1. Prepare raw materials;

Stir-fried Rice Noodles with Seafood recipe

2. Add appropriate amount of salt, starch and cooking wine to the shrimp, mix well and marinate;

3. Boil water in a boiling pot, add the marinated shrimps, blanch them, and remove them after they change color;

4. Put the squid in boiling water and blanch it;

5. Slightly roll up and fish out;

6. Heat the pan with cold oil, add the carrots and stir fry; (Carrots are only conducive to the absorption of carotene by stir-frying with oil);

7. Add bean sprouts and stir fry;

8. Stir fry a few times and then add rice noodles to stir fry;

9. Add an appropriate amount of soy sauce to stir fry;

10. Stir-fry for a few times, then add appropriate amount of salt and pepper and stir-fry evenly;

11. Then add the blanched seafood and stir-fry evenly, then put it on the plate.

12. It's ready to eat.

Tips:
1. Don't soak the rice noodles in cold water. Be sure to blanch them in boiling water for about 1~2 minutes. Then immediately drain them to nine minutes dry, cover and simmer for about 5 minutes; 2. Marinate the shrimps in advance, and blanch them in boiling water. ; The squid needs to be blanched in advance; 3. Carrots are only conducive to the absorption of carotene by stir-frying in oil, so the carrots are fried first; 4. Small seafood is added at the end to avoid excessively frying time.